2.5 tablespoons flour
2 minced onion
1 dice green bell pepper
3 diced cloves of garlic
2 caps of kitchen bouqet
1lbs or so shrimp or crawfish
1 bayleaf
Half teaspoon wocesteshire sauce
Half tespoon hot sauce
Salt and pepper to taste
Ok heres what to do: In a pot melt butter over medium heat when it starts up bubblin and flour this is called roux,stir constant to get rid of chunks
Cook for round 5 min DO NOT BROWN!
Stir in peppers and onion,cook till onion is clear looking add your garlic and bayleaf. Saute for about 4 minutes.Stir in shrimp or crawfish. Add water till you get a kind of thick soup like effect. Stir in rest of ingredience that have not been used, Let simmer for awhile , remove bayleaf.
Serve over steamed rice
