Crawfish or Crayfish are well known here in South Louisiana and their popularity have grown throughout the world. They are a Cajun favorite for dishes such as this one.
Prepare roux with oil and flour.
Sauté the onions, garlic, bell pepper and green onions in roux. Add 1 cup water and mushrooms to the roux. Cook 15 minutes or until onions and bell pepper are soft.
Add 1 cup water and the crawfish tails. Cook on low heat for 30 to 40 minutes.
Season to taste. Serve over rice or pasta.
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