Crawfish Etouffee

• 3 lbs. cleaned crawfish tails
• 1/4 lb. butter
• 2 c. chopped onions
• 1 c. chopped celery
• 1/2 c. chopped green bell pepper
• 1/2 c. chopped red bell pepper
• 2 Tbsp. diced garlic
• 2 bay leaves
• 1/2 c. tomato sauce
• 1 c. flour
• 2 qt. crawfish stock (or water)
• 1 oz. cooking sherry
• 1 c. sliced green onions
• 1/2 c. chopped parsley
• 2 Tbsp. basil
• 2 Tbsp. thyme

1. In a 5 quart cast iron dutch oven, melt butter over medium heat.
2. Add onions, celery, bell peppers, garlic and bay leaves. Saut 3 - 5 minutes or until veggies wilt.tdd half of the crawfish tails and tomato sauce and blend into mixture.
3. Spoon in flour to form a roux.
4. Slowly add stock or water.
5. Bring to low boil and reduce heat to simmer for 30 minutes.
6. Stir occasionally. After 30 minutes, add remaining crawfish, sherry, green onions, parsley and thyme.took additional 5 minutes.
7. Salt and pepper to taste.
8. Serve over rice or pasta.
9. Add Louisiana pepper sauce at your own peril.
10. Serves a bunch.

crawfish tails, butter, onions, celery, green bell pepper, red bell pepper, garlic, bay leaves, tomato sauce, flour, crawfish stock, cooking sherry, green onions, parsley, basil, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140684 (may not work)