Randy'S Etouffee

• 1 lb. crawfish tails or shrimp
• 1/2 bell pepper
• 1 large onion
• 6 sprigs celery
• 1 block butter
• 1/2 can Ro-Tel
• 3 Tbsp. flour
• 1/2 bunch onion tops
• McCormick Season-All
• 4 dashes Tabasco
• 1/2 cap liquid crab boil

1. Chop onions, bell pepper and celery; put in blender.
2. Add 1 cup of water, 1/2 can of Ro-Tel and 1/2 hand of crawfish tails into blender (10 or 15 tails).
3. Blend these ingredients.
4. Pour blended ingredients into 4-quart pot with 1 block of butter and 1/2 cup of water.
5. Cover top of pot with McCormick Season-All (one layer thick).
6. Add 1/2 cap of liquid crab boil and 4 dashes of Tabasco.
7. Saute (cook on medium-high heat for 20 minutes).
8. Stir! Mix 1 cup of water with 3 tablespoons of flour and pour into mixture.
9. Cook for 5 minutes on medium-high heat (to thicken). Stir!
10. Then add crawfish tails and chopped onion tops to pot. Cook for 20 minutes on low heat.
11. Stir; don't let stick! When finished, cover and let stand for 15 minutes.
12. Then pour over cooked rice and enjoy!
13. Serves 4 humans or 2 animals.

crawfish tails, bell pepper, onion, celery, butter, rotel, flour, onion tops, seasonall, crab boil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918870 (may not work)