Crawfish Etouffee

• 3/4 c. flour
• shortening
• 1/2 c. chopped onions
• 1/2 c. chopped bell pepper
• 1/2 c. chopped celery
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. hot sauce
• 2 chicken bouillon cubes
• 1 tsp. parsley flakes
• 1/2 tsp. garlic powder
• 1 can whole tomatoes and juice
• 2 small cans tomato sauce
• 1/2 stick butter or margarine
• 2 lb. crawfish

1. Lightly brown flour in shortening in large pot.
2. Add onions, bell pepper and celery; saute lightly in flour and shortening. Add salt, pepper, hot sauce, bouillon cubes, parsley flakes, garlic powder, whole tomatoes and juice, tomato sauce and butter. Add water and simmer for 45 minutes on top of stove.
3. Add crawfish tails and cook for 10 minutes.

flour, shortening, onions, bell pepper, celery, salt, pepper, hot sauce, chicken bouillon cubes, parsley flakes, garlic powder, tomatoes, tomato sauce, butter, crawfish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761776 (may not work)