1 cup butter, melted
1/2 cup plus 2 TBS flour
1 1/4 cup finely chopped celery
1 cup chopped green bell peppers
1 can (14 1/2 ounce) chicken broth
2 cups water
1/4 cup chopped fresh parsley
1 TBS tomato paste
1 bay leaf
1/4 tsp each of salt & pepper
1/4 tsp red ground pepper
3 pounds of cooked, peeled, and deveined crawfish meat (Shrimp make a fine substitute for non Louisians)
1/2 cup chopped green onions
Hot cooked white rice
Combine butter and flour in a large Dutch oven; cook over medium-high heat stirring constantly, 8 to 10 minutes or until roux (we call it gravey in the west) is caramel-colored.
Add celery and green pepper; cook 4 minutes. Add chicken broth and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Add crawfish (or shrimp) and green onions, and cook 5 more minutes. Discard bay leaf. Serve Etoufee over hot cooked rice. Makes 6 large servings.