Ingredients
1 lb butter
1 pack louisiana crawfish
1 bell pepper
1 onion
Huge serving spoon of Paprika
1 can Chicken stock
2C cooked rice
Preparation
sautee onion and bell in butter until slightly brown. Add crawfish (rinsing the crawfish first is optional, I always do). Cook for five minutes. Add the rest of the butter to mix. Stir in chicken stock and creme of mushroom soup now if using creme of mushroom. Cover, cook for 5 minutes. Serve warm over rice.
