Louisiana Crawfish Etouffee
	The French word "etouffee" means to stew, smother or braise. This
	technique is found in dishes using shrimp, crab, crawfish and in many
	cases, meat or game. Though more Creole in origin, etouffees are found
	throughout Cajun country. 
	2 lbs cleaned crawfish tails
	1/2 cup tomato sauce
	1/4 pound butter
	1 cup flour
	1 cup chopped onions
	2 quarts crawfish stock or water
	1 cup chopped celery
	1 ounce sherry
	1/2 cup chopped green bell pepper
	1 cup chopped green onions
	1/2 cup chopped red bell pepper
	1/2 cup chopped parsley
	1/2 cup diced tomatoes
	salt and cracked pepper to taste
	2 tbsps diced garlic
	dash of Pepper Sauce
	2 bay leaves
	In a two gallon stock pot, melt butter over medium high heat. Add onions,
	celery, bell peppers, tomatoes, garlic and bay leaves and saute until
	vegetables are wilted, approximately three to five minutes. Add half of
	the crawfish tails and tomato sauce and blend well into mixture. Using a
	wire whip, blend flour into the vegetable mixture to form a white roux.
	Slowly add crawfish stock or water, a little at a time, until all is
	incorporated. Bring to a low boil, reduce to simmer and cook thirty
	minutes, stirring occasionally. Add remaining crawfish tails, sherry,
	green onions and parsley and cook an additional five minutes. Season to
	taste using salt and pepper. Serve over steamed white rice or pasta spicing
	with a few dashes of Pepper Sauce. 

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