Crawfish Étouffée

• 1/2 cups Butter
• 1 Large Onion, Minced
• 1 Large Green Bell Pepper, Stem And Seeds Removed Then Minced
• 2 stalks Celery, Chopped
• 1 Tablespoon Garlic, Minced
• 2 Tablespoons Tomato Paste
• 1/2 teaspoons Hot Pepper Sauce (like Tabasco Or Cholula)
• 1 teaspoon Salt
• 1/2 teaspoons White Pepper, Ground
• 1/2 teaspoons Black Pepper, Ground
• 1/2 teaspoons Cayenne Pepper Ground
• 1 Tablespoon Flour
• 1 Tablespoon Butter, Melted
• 1/2 cups Seafood Stock
• 1 pound Crawfish Tail Meat, Cooked
• Cooked Rice, For Serving

1. 1. In a Dutch oven or large non-stick skillet, melt butter over medium-low heat.
2. 2. Add onions, bell pepper, celery and garlic.
3. 3. Saute vegetables until soft, about 30 to 40 minutes.
4. 4. Add tomato paste, hot sauce and seasonings and stir to combine.
5. 5. Cover and simmer for 10 minutes.
6. 6. Mix flour and melted butter in a small bowl until smooth. Set aside. You'll use this in a moment to make the roux.
7. 7. Into the tomato-vegetable mixture, stir in seafood stock followed by roux, stirring until smooth.
8. 8. Add the crawfish, cover and simmer for 10 more minutes.
9. 9. Serve over hot rice.

butter, onion, green bell pepper, stalks celery, garlic, tomato paste, pepper, salt, white pepper, black pepper, cayenne pepper, flour, butter, stock, crawfish

Taken from tastykitchen.com/recipes/soups/crawfish-c3a9touffc3a9e-2/ (may not work)