Crawfish Etouffee

Provided by Isaac Rowel for the May 2020 issue of BurlesonNOW Magazine.

• 3 Tbsp. butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 each of orange, red, yellow and green bell peppers, chopped
• 1 bunch green onions, greens only, chopped 
• 1 qt. chicken stock
• 1 lb. crawfish tails
• Parsley, to taste
• Salt, to taste
• Pepper, to taste
• Slap Ya Mama, to taste (optional)

1. In large pot, melt butter over medium heat. Sauté onion, garlic, peppers and green onion until soft. Pour in chicken stock. 
2. Add crawfish tails and seasonings. Reduce heat to low and simmer 5 to 10 minutes until crawfish is cooked but not tough.
3. Serve with rice.