Crawfish Etouffee

Interesting recipe from real cajun recipes...posting for Zaar World Tour 5.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup unsalted butter
• 1  large onion, chopped
• 1⁄2 cup  finely chopped celery
• 1  cup  chopped green bell pepper
• 4  garlic cloves, minced
• 2  tomatoes, diced
• 2  lbs  peeled crawfish tails
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 1  tablespoon  cajun seasoning or 1  tablespoon  creole seasoning
• 1  teaspoon thyme
• 1  teaspoon onion powder
• 1⁄2 teaspoon white pepper
•  hot sauce
• 3  tablespoons flour
• 1 1⁄2 cups  fish stock (use chicken stock if fish stock is not available.)
• 1  cup  finely chopped green onion
• 1  cup  chopped fresh parsley
•  hot cooked rice

Directions

1. Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.
2. Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.
3. Recommended Sides: Perfect with a warm crusty bread and a salad.