Melt butter in pot (medium/high heat). Add onions, garlic, bell peppers. Sprinkle cayenne pepper on top. Sauté these until transparent and soft.

Stir in flour for only one minute. Add crawfish, stir for 1 minute. Add water, stir for a little while. Let come to boil. Stir in chicken bullion cubes, salt, pepper, and creole seasoning. Let cook 5 minutes. Add chopped green onions.

Constantly stir this recipe, and add water if it sticks. Serve with white rice.

Submitted by: Lexi Sevario