Louisiana Crawfish Étouffée

Ingredients

• 2  bay leaves 
• 0.3 pound butter 
• 0.5 cup celery chopped
• 8 servings rice hot cooked
• 8 servings creole seasoning 
• 1 cup flour all-purpose
• 0.5 cup parsley fresh chopped
• 2 tablespoons garlic minced
• 0.5 cup bell pepper green chopped
• 1 cup green onions chopped
• 8 servings hot sauce 
• 2 pounds louisiana crawfish tail meat cooked
• 0.5 cup bell pepper red chopped
• 2 tablespoons cooking sherry 
• 6 cups crawfish stock 
• 0.5 cup tomatoes diced
• 0.5 cup tomato sauce 
• 1 cup onion yellow chopped

Equipment

• sauce pan

Directions

1. Melt butter in a large, heavy saucepan over medium heat.
2. Add onion and next 7 ingredients; saut 5 to 7 minutes or until vegetables are tender.
3. Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown.
4. Stir in stock, and simmer over medium-low heat 45 minutes.
5. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley.
6. Add Creole seasoning to taste.
7. Serve over hot cooked rice with hot sauce on the side.