1 lb. butter
1 c. flour
3 small bell peppers, chopped
3 small onion, chopped
Celery, chopped
16 oz. can peeled diced tomatoes
1 tsp. minced garlic
2 tsp. red pepper
salt to taste
6 c. chicken broth
5 lb. crawfish tails

Over a slow fire melt butter slowly sauté onions, peppers and celery. Slowly add flour. Cook on low for 1 hour, stirring frequently. Add chicken broth and tomatoes cook for 1 hour. Bring to boil just before you add crawfish, (do this last so they do not fall apart) cook for 10 to 15 minutes. Serve over rice. Add VooDoo Queen hot sauce to taste.

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