Crawfish Etouffee

• 1/2 cup unsalted butter
• 1 large onion, chopped
• 1/2 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 2 lbs peeled crawfish tails
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 1/2 teaspoon white pepper
• hot sauce
• 3 tablespoons flour
• 1 1/2 cups fish stock (use chicken stock if fish stock is not available.)
• 1 cup finely chopped green onion
• 1 cup chopped fresh parsley
• hot cooked rice

1. Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
2. Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
3. Recommended Sides: Perfect with a warm crusty bread and a salad.

unsalted butter, onion, celery, green bell pepper, garlic, tomatoes, crawfish tails, salt, ground black pepper, cajun seasoning, thyme, onion powder, white pepper, hot sauce, flour, fish stock, green onion, parsley, rice

Taken from www.food.com/recipe/crawfish-etouffee-373090 (may not work)