Louisiana-Style Crawfish Etouffee

Ingredients

• 2 pounds crawfish tails, cleaned
• 1/4 pound butter
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced green bell peppers
• 1/2 cup diced red bell peppers
• 1/2 cup diced tomatoes
• 2 tbsps minced garlic
• 2 bay leaves
• 1 cup flour
• 1/2 cup tomato sauce
• 2 quarts crawfish stock or similar
• 1 ounce sherry
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• salt and cayenne pepper to taste
• 2 cups steamed white rice
• Louisiana hot sauce to taste

Directions

1. In a 2-gallon saucepot, saute onions, bell peppers, tomatoes, garlic, and bay leaves until wilted (3-5 minutes).
2. Whisk in flour until a white roux is achieved.
3. Blend crawfish tails and tomato sauce into mixture, cook 5 minutes, stirring to prevent scorching.
4. Slowly add stock until a sauce-like consistency is achieved.
5. Add more stock as needed to retain consistency.
6. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally.
7. Add sherry, green onions, and parsely.
8. Cook 5 minutes and season with salt and cayenne pepper
9. Thank you get eat!