Flavorful Crawfish Etouffee

• 1/3 cup all-purpose flour
• 1/2 cup canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 cup chopped celery
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon lemon juice
• 3/4 teaspoon Creole seasoning
• 2 pounds frozen cooked crawfish tails, thawed
• Hot cooked rice

1. In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
2. Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, water, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Stir in crawfish and heat through. Serve with rice.

flour, canola oil, green pepper, onion, celery, tomato sauce, water, worcestershire sauce, garlic, paprika, lemon juice, creole seasoning, frozen cooked crawfish tails, rice

Taken from www.tasteofhome.com/recipes/flavorful-crawfish-etouffee/ (may not work)