Capt. Peter Thibodaux & Sister's Crawfish Etouffe - Crawfish Etouffe

• 1 stick real butter
• 1/4 cup (60 ml) olive oil
• 1 cup (225 ml) flour
• 2 bunches green onions
• 3 bell peppers
• 1 stalk celery
• 1/4 cup (60 ml) fresh parsley
• 1 16 oz (448 grm). can diced tomatoes
• 1 tbsp (15 ml). black pepper
• 2 tsp (10 ml). salt
• 3 tbsp (45 ml). Worcestershire Sauce
• 1/2 tsp (2 ml). cayenne pepper
• 3 tsp (15 ml). garlic powder
• 6 cups (1425 ml) of water
• 3 lbs (1.4 kg). cooked crawfish
• cooked rice

1. In at least a 6 quarts (5675 ml) or larger heavy bottomed Dutch Oven ( I use a cast iron or cast iron with enameled finish) over medium to medium high heat, heat the butter and oil.
2. Add the flour, stirring constantly,until this is lightly browned.
3. (This is called a Roux)
4. Chop the green onions keeping the green part and the white part separate.
5. Chop the celery and bell beppers.
6. Add the celery, peppers and the white part of the onions to the Roux.
7. To this mixture add the diced tomatoes, black pepper, salt, Worcestershire Sauce, cayenne pepper, and garlic powder.
8. Cover the pot and cook for 15 to 20 Minutes, stirring frequently.
9. (Be careful and don't let this burn, watch the temperture)
10. Add the water, cover and continue to cook on low (they say low fire) for 1 hour.
11. Add the crawfish and the chopped green onion tops.
12. Cover and continue cooking for another 15 to 20 minutes.
13. Serve over the cooked rice.

butter, olive oil, flour, green onions, bell peppers, celery, parsley, tomatoes, black pepper, salt, worcestershire sauce, cayenne pepper, garlic powder, water, crawfish, rice

Taken from online-cookbook.com/goto/cook/rpage/001A8D (may not work)