Crayfish Etouffees

• 1/3 c. flour
• 1/2 c. vegetable oil
• 2 onions, chopped
• 1 small bunch green onions, finely chopped
• 1 bell pepper, chopped
• 3 cloves garlic, pressed
• 1 (16 oz.) can tomatoes, chopped
• 2 1/2 lb. peeled crayfish (reserve fat)
• 1/2 lemon (juice only)
• 1/2 tsp. liquid crab boil
• Tabasco
• salt and pepper
• 2 c. water
• 1 1/2 c. rice, cooked

1. Combine flour and oil in a microwave-safe dish.
2. Microwave on High for 5 to 6 minutes or until roux is light brown.
3. Add onions, green onions, bell peppers and garlic.
4. Stir and microwave on High for 2 to 3 minutes.
5. Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water.
6. Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.

flour, vegetable oil, onions, green onions, bell pepper, garlic, tomatoes, peeled crayfish, lemon, liquid crab boil, tabasco, salt, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403706 (may not work)