Alines Crawfish Etouffee

• 1/2 cup vegetable oil
• 1/2 cup flour
• 1/2 stick (4 Tbsp.) butter
• 1 small yellow onion, chopped
• 2 green onions, greens only, chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, chopped
• 1 ripe tomato, coarsely chopped
• 2 Tbsp. chopped celery
• 4 sprigs flat-leaf parsley
• 1 basil leaf
• 1 bay leaf
• 3 cups crawfish tail meat from boiled crawfish
• Fat from crawfish heads
• 3-4 dashes of Tabasco
• Salt and freshly ground black pepper
• 2 cups cooked long grain rice
• 1/4 cup very finely chopped green onion, for garnish

1. Make a medium-brown roux by heating the oil in a large saucepan over mediumhigh heat.
2. Add the flour and cook, stirring constantly, until the mixture turns the color of a fallen leaf.
3. Add the butter, allowing it time to melt and mix in.
4. Add the yellow onion and saute until its barely brown around the edges.
5. Add the green onions, bell pepper, and garlic, and cook until tender.
6. Add the tomato and 2 cups of water.
7. Bring to a boil, then add the celery, parsley, basil leaf, and bay leaf.
8. Simmer for 10 minutes.
9. Add the crawfish tails, crawfish fat, Tabasco, and salt and pepper to taste, and simmer for 10-12 minutes more.
10. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both.
11. Serve over rice, topped with finely chopped green onion for garnish.

vegetable oil, flour, butter, yellow onion, green onions, red bell pepper, garlic, tomato, celery, parsley, basil, bay leaf, crawfish, crawfish heads, salt, long grain rice, green onion

Taken from www.cookstr.com/recipes/alinersquos-crawfish-etouffeacutee (may not work)