Preparation:

In a 5-quart cast iron Dutch oven, melt butter over medium heat.

Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted.

Add half of the crawfish tails and tomato sauce and blend well into mixture.

Using a cooking spoon, 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 30 minutes, stirring occasionally.

Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.

Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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