Crawfish Etouffee 10

3/8 lb butter (not margarine)

1 to 1-1/2 cups flour

Fat from crawfish

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped green onion tops

2 cups chopped onions

3 to 4 cloves garlic, finely chopped

1/2 cup oil

3 or 4 bay leaves

2 tbs creole mustard

Hot sauce to taste

Cayenne pepper to taste

Salt to taste

Two 8 oz can tomato sauce

3 lb crawfish or shrimp

Make a roux with butter and flour. Saute vegetables in oil until tender, also bay leaves, about 15 minutes. Add mustard and seasonings, blend well. Simmer 5 more minutes. Add vegetable mixture to finished roux. Stir well, simmer 5 more minutes. Add tomato sauce and about 4 to 5 cups water. Cook over low to medium heat 45 minutes to 1 hour. Add seafood, cook 15 to 20 more minutes. Serve over cooked rice.

Serves 10 to 12.

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Seafoods

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Cajun Country -- New Iberia, Louisiana