Ingredients 1/2 cup Unsalted butter 1 cup Celery diced 1 cup Onion diced 1 cup Green bell pepper diced 2 cloves Garlic minced 1/4 cup All purpose flour 1 cups Chicken stock 1/2 cup Tomato sauce 1 pound Crawfish tails raw 1/4 teaspoon Cayenne pepper or to taste 1/4 teaspoon Salt or to taste 1/4 teaspoon Black pepper or to taste 1/4 cup Scallions chopped 1/4 cup Fresh parsley chopped

Instructions
1. Melt butter in large skillet. Add celery, onion, green pepper, and garlic; cook 5 minutes stirring occasionally. Sprinkle in flour. Cook an additional 5-10 minutes, stirring often, until vegetables are tender and roux is a medium brown color

2. Add chicken stock and tomato sauce; mixing well. Cook, stirring often, until bubbly and slightly thickened.

3. Add crawfish tails. Bring to boil. Reduce heat, cover and cook 10 minutes (or until crawfish are tender) on low heat, stirring occasionally.

4. Add salt, pepper, and cayenne to taste.

5. Add scallions and parsley. Simmer for a few minutes, covered, to blend seasonings.

6. Serve over rice.

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Yields: 4 Servings    posted as 160731
    

notes:  Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired.

Cuisine:   Cajun

Main Ingredient:   Crawfish