Crawfish Etouffee

By Joelene

Ingredients

• 2 sticks of butter
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 1 cup finely chopped scallion
• 1 tbsp minced garlic
• 2 tbsp flour
• 2 cup whole tomatoes
• 2 cup fish or chicken stock
• 2 tsp salt
• 1 tsp pepper
• Dash cayenne
• 1 tbsp Worcestershire
• 1 1/2 cups (about 1 lb) crawfish meat

Preparation

Step 1

In a large saucepan saute in butter the onion, celery, and scallions until tender.
Add garlic and cook 1 minute more.
Stir in flour, stirring constantly until golden brown.
Add tomatoes and brown.
Blend in stock and simmer 10 minutes.
Add salt, pepper, cayenne, Worcestershire, and crawfish.
Cook slowly for 15-20 minutes, stirring occasionally.
Serve with white rice- garnish with finely chopped scallions.