1 stick butter
1 lb. crawfish tails, peeled
1 med. onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 tbsp. paprika
1 tbsp. Tony Chachere's seasoning
1 tbsp. Tony Chackere's roux and gravy mix
1/4 tsp. black pepper, coarsely ground
1 bay leaf
1 c. chicken broth
1 can cream of mushroom soup
Pinch of thyme

Melt butter in deep, heavy frying pan. Do not use black iron pot; it will discolor the crawfish. Add onion, celery, black pepper, and seasonings. Saute about 10 or 15 minutes. Add chicken broth and soup. Stir and cook slowly, covered for about 30 minutes. Add crawfish tails and heat thoroughly. Remove bay leaf. Serve on boiled rice and sprinkle with fresh parsley and green onion tops. Recipe Freezes. 4 Servings.