Ingredients
- 20 milliliter garlic (minced)
- 1 crawfish tails (cooked)
- 3 cup rice (cooked)
- 2 cup chicken broth
- 1 cup bell pepper (chopped)
- 1 cup onions (chopped)
- 1/2 cup butter
- 1 cup celery (chopped)
- 3/8 cup all purpose flour
- 1/4 cup parsley (chopped)
- 1 teaspoon salt
- 1/8 teaspoon black
Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice . (wrv)
