Crawfish Etouffee

• 1 lb. peeled crawfish tails
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. butter
• 2 tbsp. lemon juice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 celery rib, finely chopped
• 1/2 yellow bell pepper, finely chopped
• 2 tbsp. flour
• 2 md. tomatoes, peeled, seeded, and chopped
• 1/2 cup dry white wine
• chicked broth
• 1 tsp. cayenne pepper
• 2 tbsp. chopped parsley

1. Season crawfish tails with salt and pepper; set aside.
2. In a saucepan, melt butter with lemon juice over med-high heat.
3. Add onion, garlic, celery, and yellow pepper.
4. Reduce heat to medium and cook, stirring occasionally, until softened, 3-5 minutes.
5. Add crawfish tails and cook until firm, about 5 minutes.
6. Stir in flour to blend.
7. Add tomatoes and wine, raise heat to high, and bring to a boil.
8. Season with cayenne pepper and remaining salt and pepper (see comments).
9. Cook, stirring occasionally, until thickened, about 3 minutes.
10. Serve hot, garnish with parsley.

crawfish tails, salt, pepper, butter, lemon juice, onion, garlic, celery, yellow bell pepper, flour, tomatoes, white wine, chicked broth, cayenne pepper, parsley

Taken from www.foodgeeks.com/recipes/6341 (may not work)