Crawfish Etouffee #3

Ingredients

• 1 lb crawfish tails, with fat
• 1 stick butter
• 1 large onion, chopped
• 2 cloves garlic
• 2 tbs bell pepper, minced
• ½ stalk celery, minced
• Green onion tops
• Fresh parsley
• 2 tsp tomato paste
• Cayenne pepper
• Freshly ground black pepper Salt
• 2 tbs flour
• 1-2 C water

Directions

1. Make roux with butter and flour. Add onions, bell pepper, celery and garlic. Cook until tender.
2. Add crawfish fat or butter if it is unavailable, and cook 15-20 minutes. Add crawfish tails and tomato paste water. Simmer for 20 minutes.
3. Add salt and pepper to taste. Add green onion tops and parsley and simmer for another 5 minutes. Serve over rice.