Crawfish Etouffee

• 1/2 cup unsalted butter
• 1 large onion chopped
• 1/2 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 cloves garlic minced
• 2 tomatoes, diced
• 2 pounds peeled crawfish tails (in season) or shrimp
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp Cajun or Creole seasoning
• 1 tsp thyme
• 1 tsp onion powder
• 1/2 tsp white pepper
• Hot sauce to taste
• 3 tbsp flour
• 1 1/2 cup fish stock (use chicken stock if fish stock is not available.)
• 1 cup finely chopped green onion

1. Melt butter in a large skillet over medium heat. Add 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 stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and simmer 3 minutes. Serve over hot rice.

unsalted butter, onion, celery, green bell pepper, garlic, tomatoes, crawfish tails, salt, ground black pepper, cajun, thyme, onion, white pepper, flour, fish stock, green onion

Taken from www.epicurious.com/recipes/member/views/crawfish-etouffee-50108016 (may not work)