Crawfish Etouffee - Colorado Style

By SallySmo

Ingredients

• 28 oz Italian plum tomatoes, drained
• 1/2 stick butter, unsalted
• 1/2 C onion, finely chopped
• 1/4 C celery, finely chopped
• 1/4 C green pepper, finely chopped
• 1/4 C flour
• 1 1/2 tsp garlic, minced
• 1/2 tsp cayenne
• 1/2 tsp thyme
• 1/4 tsp basil
• 1/2 C dry white wine
• Salt and pepper
• Vegetable oil
• 6 flour tortillas
• 1 # crawfish or shrimp
• Cheddar cheese and sour cream to garnish

Preparation

Step 1

Dice enough tomatoes to measure 1/2 cup. Melt butter in skillet over medium. Add onion, celery and green pepper and stir until onion is translucent, ~5 minutes. Add flour, reduce to low and stir 5 minutes but don’t brown. Mix in garlic and other seasonings. Stir in the wine and tomatoes. Boil. Reduce heat and simmer 8 minutes, stirring occasionally and add tomato juices to thin.

Heat oil in skillet over medium high. Add tortillas in batches and cook until golden on both sides, ~2 minutes. Transfer to plates. Add meat to sauce and cook 2 minutes.

Spoon over tortillas. Sprinkle with grated cheddar cheese and top with sour cream.