Serves 6

6 cups water
2 bay leaves
1 teaspoon lobster base
1 pound fresh crawfish tail meat
Pinch black pepper
Pinch white pepper
Pinch cayenne
1 tablespoon paprika
1 teaspoon peanut oil
1 cup chopped yellow onion
4 teaspoons flour
Salt to taste
1 cup chopped green onions
1 teaspoon minced garlic
3 tablespoons finely chopped parsley
6 cups cooked white rice

Prepare a stock by bringing the water to a boil. Add bay leaves and lobster base. Allow to boil for about 20 minutes or until the water has reduced to 5 cups of stock. Hold aside.

In a mixing bowl, combine the crawfish tails with black, white, and cayenne pepper. Add the paprika and stir together well.

In a medium-size pot, heat the peanut oil at a near high setting. Oil should be hot but not smoking. Add the chopped yellow onion and stir until translucent. Add the crawfish tails and stir until they are heated and cooked through and have attained a good bond with their fat. Add flour and mix well.

Pour in stock gradually, stirring constantly, until sauce achieves a substantial thickness and consistency. Season with salt to taste.

Add the green onions, garlic, and parsley. Reduce the heat to a medium setting and simmer for about 10 minutes more. Serve over a bed of cooked white rice.

NOTE: If desired, you may stir in 2 to 3 tablespoons of butter to completed etouff