Louisiana Crawfish Etouffee

• 2 lb. cleaned crawfish tails
• 1/4 lb. butter
• 1 c. chopped onions
• 1/2 c. celery, chopped
• 1/2 c. chopped bell pepper
• 1/2 c. chopped red bell pepper
• 1/2 c. diced tomatoes
• 2 Tbsp. diced garlic
• 2 bay leaves
• 1/2 c. tomato sauce
• 1 c. flour
• 3 qt. crawfish stock or water
• 1 oz. sherry
• 1 c. chopped green onions
• 1/2 c. chopped parsley
• salt and cayenne pepper to taste

1. In a 2 gallon stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves and saute until vegetables are wilted, approximately three to five minutes.
2. Add crawfish tails and tomato sauce and blend well into mixture.
3. Using a wire whip, blend flour into the vegetable mixture to form a white roux.
4. Slowly add crawfish stock or water, a little at a time, until all is incorporated.
5. Bring to a low boil; reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional five minutes.
6. Season to taste using salt and pepper.
7. Serve over cooked white rice using a few dashes of Louisiana pepper sauce. Serves 6.

crawfish tails, butter, onions, celery, bell pepper, red bell pepper, tomatoes, garlic, bay leaves, tomato sauce, flour, crawfish stock, sherry, green onions, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295104 (may not work)