Crawfish Etouffee


1/2 cup flour
1/2 cup vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 tbsp. garlic, minced
1 qt. shrimp stock or water
2 lbs. crawfish tails
1/2 cup green onions, chopped
1 bay leaf
6 oz. tomato paste
1 tsp. brown sugar
Salt and pepper to taste


In a heavy-bottomed pot over medium-high heat, add vegetable oil and flour to make a dark roux. Add bell pepper, onion, and celery. Saute until wilted. Add garlic.

Add shrimp stock or water. Add bay leaf, green onions, and crawfish tails.

Add tomato paste and brown sugar. Salt and pepper to taste. Cook 10-15 minutes or until gravy reduces.

Serve over rice.