Crawfish Etouffee

1/2 to 3/4 bag (12 oz) Crawfish tails
1 stick Butter
1 Onion, chopped
1 Bell pepper, chopped (Michelle uses 1/2 a bell pepper)
2 to 3 tbs Flour
Water
Tony Cachere's (salty but gives it heat)
Garlic powder
Serendipity (like Season-All-Salt or Salt and Pepper)
Salt as desired
Link sausage
Chicken

Saute veggies with butter till soft. Season (don't make too salty or too spicy). Add crawfish. Cook till the tails are curled. Tommy likes sausage and chicken in his as well. Add the flour and cook till you get a thick base then add water slowly till you get the soupiness that you want.

Serve over rice.

Source: Michelle S (my Sister-in-Law, she makes great cajun food and great desserts)