Crawfish Etouffee

• 2 sticks Butter, Unsalted
• 1/2 cups Flour
• 3 cups Yellow Onion, Finely Chopped
• 2 cups Celery Finely Chopped
• 1 cup Green Bell Pepper, Chopped
• 1 Tablespoon Garlic, Minced
• 2 cups Chicken Stock
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can Very Cold Water (use Soup Can)
• 1 can (10 Oz. Size) Diced Tomatoes With Green Chilies
• 3 teaspoons Gumbo File
• 1 Tablespoon Tony Chachere's Original Creole Seasoning
• 1 pound Crawfish Tails
• Salt And Pepper
• 3 cups White Rice, Cooked

1. In a large sauce pan on medium heat add butter and flour; stir until well combined.
2. Add the onions, celery, bell pepper, and garlic.
3. Heat a large cast iron Dutch oven or pot on medium-high heat; add the chicken stock and bring to a boil.
4. Then add the roux (celery, flour, butter mixture) to the stock and stir.
5. Pour in the cream of mushroom, diced tomatoes, and water to the pot.
6. Bring pot down to medium heat.
7. Add gumbo file and Creole seasoning.
8. Salt and pepper to taste and cook for 20 minutes; stirring occasionally.
9. After 20 minutes, add crawfish tails and cook on low heat for 10 minutes.
10. Serve with white rice.

butter, flour, yellow onion, celery, green bell pepper, garlic, chicken, cream of mushroom soup, water, tomatoes, gumbo file, crawfish tails, salt, white rice

Taken from tastykitchen.com/recipes/main-courses/crawfish-etouffee-4/ (may not work)