INGREDIENTS
1/2
Bell pepper
2
stalk(s) Celery, fine
2 tbsp
Garlic
1 1/2
bunch Green onions
2
Onions, large
1/2
bunch Parsley
4
Chicken bouillon cubes
2 cups
Shrimp or chicken stock
1
Tobasco or la hot sauce
5 tbsp
All purpose flour
1/2 tsp
Cayenne pepper
1 lb
Louisiana crawfish tails and fat
1
Salt & black pepper
1 stick
Butter