It only takes 20 minutes to prep and it’s the BEST Dish I have cooked in a very long time!!!
In a heavy pot, preferably cast iron, melt butter and then add the onions, bell pepper, celery and garlic. Cook on low heat for 30-40 minutes until vegetables are soft and translucent. Cooking for awhile on low heat is a must, otherwise your dish may taste too oniony.
Add flour and stir for one minute. Add crawfish tails and water and continue to cook for 15 minutes.
Add seasoning and onion tops and cook for 5 more minutes. More seasoning may be added depending how spicy you like it. Serve over fresh steaming rice with Corn Maque Choux and Fresh Tomato Salad.
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