Crawfish Etouffee

• 4 Tbsp. canola oil
• 1/4 c. flour
• 1 c. chopped green pepper
• 2 c. chopped onion
• 1/2 c. chopped celery
• 1 Tbsp. minced garlic
• 2 lb. crawfish tails
• 1/2 tsp. cayenne pepper
• 1 tsp. lemon juice
• 1/2 chopped onion tops
• 2 Tbsp. chopped parsley
• 2 Tbsp. picante sauce
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 c. cold water
• 1 (10 1/2 oz.) can beef broth

1. Heat oil over low heat in heavy pot; gradually add flour and stir constantly until a medium brown roux is formed.
2. Add green pepper, onion, celery and garlic and continue cooking until glazed and tender.
3. Add crawfish tails, green onion tops, parsley, pepper, lemon juice, picante sauce, salt and sugar.
4. Mix well. Add water and bring to boil.
5. Lower heat and simmer for 15 minutes or until crawfish are tender.
6. Add beef broth to make gravy. Serve over boiled rice.
7. Serves 10.

canola oil, flour, green pepper, onion, celery, garlic, crawfish tails, cayenne pepper, lemon juice, onion tops, parsley, picante sauce, sugar, salt, cold water, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496822 (may not work)