Ingredients For crawfish etouffee – louisiana’s best

• 1 stick butter
• 2 lg onions, diced
• 2 stick celery, chopped small
• 2 Tbsp garlic, minced
• 1 1/2 bunch green onions, sliced (reserve some for garnish)
• 1/2 – 1 bell pepper, diced
• 5 Tbsp all-purpose flour
• 32 oz shrimp or chicken stock, or water
• 4 chicken bouillon cubes (only if using water instead of stock)
• 1 lb Louisiana crawfish tails and fat (do not use Chinese)
• 1/2 bunch parsley, chopped
• 1/2 tsp cayenne pepper
• salt & black pepper, to taste
• tabasco or LA hot sauce (optional)