Crawfish Etouffee in the rice cooker on BakeSpace.com

Ingredients

• 1 stick butter, chopped
• ½ small red bell pepper, chopped
• ½ small green bell pepper, chopped
• 3 green onions, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ¼ cup minced parsley
• 1/8 tsp dried bay leaf flakes
• 1 T. Worcestershire sauce
• 1 lb. crawfish tails, peeled and deveined
• 2 (10.5 oz.) cans chicken broth
• Salt, pepper & Tabasco sauce to taste
• 2 T. flour