Crawfish Etouffee

INGREDIENTS

• 1 stick Butter
• 2 cups Onions, Diced
• 2 stalks Celery, Diced
• 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced
• 3 cloves Garlic, Minced
• 3 whole Bay Leaves
• 1 pound Crawfish Tailmeat
• 1-½ cup Water
• ¼ cups Flour
• 3 Tablespoons Creole Seasoning
• 2 teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 1 Tablespoon Red Crushed Pepper Flakes
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Red Hot Sauce
• 1 Tablespoon Bacon Fat, Optional
• 4 cups Cooked White Rice