Craig Nord’s CRAWFISH ETOUFFEE (could substitute shrimp)

2# Crayfish crawfish-ettoufeTail Meat

1 large Onion, chopped

1 large Bell Pepper, chopped

2 Ribs Celery, chopped

2 cloves Garlic, minced

4 Tbls. Butter

¼ tsp. Cayenne Pepper

½ tsp. Salt

¼ Cup Flour

1 – 28oz. Can Petite Diced Tomatoes

2 Cups Water

In large saucepan, melt butter over med/high heat. Add onion,

bell pepper, celery, and garlic. Reduce heat to medium and cook,

stirring until softened. Add Crayfish meat and cook until hot. (3-4 min)

Stir in flour to blend. Add tomatoes and water; raise heat to high and

bring to boil; add salt and pepper and cayenne pepper. Cook, stirring

occasionally, until thickened. Serve over rice. Serves 6-8.

*The rice will absorb the sauce.