3/4 cup olive oil
1/2 cup chicken broth
1 (4 ounce) cube chicken bouillon
7 cloves garlic, pressed
8 (2 inch) cubes crawfish
6 eggs, lightly beaten
1 teaspoon salt
3 (4 ounce) cans chicken water
1 (4 ounce) can tomato paste
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/8 teaspoon paprika
1/4 cup chopped green onions
In a large pot over medium heat, combine the olive oil, chicken broth, bouillon cube, garlic, crawfish, eggs, salt, chicken water, tomato paste, salt and flour. Stir just until all ingredients are thoroughly combined.