Cajun Crawfish Etouffee(A La Blanc)

• 3 lb. peeled crawfish tails
• 2 sticks margarine or modified butter
• 3 medium onions, chopped
• 1 medium bell pepper, chopped
• salt and cayenne or hot sauce to taste
• 3 cloves minced garlic
• 1/2 c. parsley, chopped (optional)
• 1 Tbsp. flour or cornstarch
• 1 (8 oz.) can tomato sauce (optional; I prefer without)
• 1 c. chopped onion tops (optional)

1. Melt butter in deep, thick pot (no black-iron).
2. Add onions, bell pepper and garlic.
3. Saute until soft.
4. Add crawfish; season to taste with hot sauce, if desired.
5. Smother on high fire, stirring constantly for about 20 minutes.
6. Add flour and continue smothering about 5 minutes.
7. Add parsley and onion tops (optional).
8. Add about 10 ounces of water (more or less) as needed.
9. If using tomato sauce, add now.
10. Cook about 15 minutes more on low simmer, covered.
11. Serve over hot rice with salad, potato salad and hot rolls or French bread.
12. Serves 8.

crawfish tails, margarine, onions, bell pepper, salt, garlic, parsley, flour, tomato sauce, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697498 (may not work)