Make a roux with flour and oil. Add bell pepper, onion, celery. Saute. Add crawfish, water and seasoning. Cook 15 minutes. Add boulettes and simmer 30 minutes. Add green onions and parsley and simmer 30 minutes. Serve over rice.
Originally Submitted
11/22/2013
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You can add this Crawfish Bisque recipe to your own private DesktopCookbook.
