Recipe from The Land Of Cajuns

Crawfish Etouffee'

1 pound crawfish
1 stick butter
1 cup chopped onion
1 tsp. paprika
3 T. plain flour
2 cans chicken broth
1 chopped bell pepper
salt and pepper to taste
parsley
onion tops

Cook over medium heat -
Melt butter. Add chopped onion. Sauté until onion is wilted.
Add bell pepper and flour. Stir until well mixed. Do not brown.
Add broth. Simmer for 20 minutes.
Add crawfish tails and simmer for 15 minutes.
Just before serving, add parsley and onion tops.
Cook 10 minutes more-----Season to taste.