Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 2 stalks celery, chopped

Instructions

1. Melt the butter then add the flour and make a light roux in a large skillet.

2. Add the onion, celery and garlic and brown for five to ten minutes.

3. Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.

4. Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth. Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.

5. Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.

6. Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.