Ingredients
- 20 milliliter garlic (minced)
- 1 crawfish tails (cooked)
- 350 gr rice (cooked)
- 475 ml chicken broth
- 140 gr bell pepper (chopped)
- 120 gr onions (chopped)
- 110 gr butter
- 100 gr celery (chopped)
- 40 gr all purpose flour
- 7 gr parsley (chopped)
- 3 gr salt
- 1 gr 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)
