Crawfish Etouffee

In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color

Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes

Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)

Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.

Add crawfish tails and let those cook about 5 min.

To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!