Crawfish Etouffe
(serves 4)

Ingredients
1 pound crawfish, crawfish
3/4 cup butter plus 2 tablespoons
3/4 cup onion, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
1 cup tomatoes, chopped
1/4 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
1 teaspoon thyme
2 bay leaves
3 tablespoons flour
2 cup chicken stock
3/4 cup green onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon parley, chopped
pinch of cayenne pepper

Directions
In a large sauce pan or skillet, melt 3/4 cup butter and sauté onions and celery till tender; add garlic and cook for 1 more minute. Stir in tomatoes, salt, pepper, crawfish, paprika, thyme, and bay leaves. Blend in the flour, then whisk in the chicken stock; add green onions, cayenne pepper, and Worcestershire sauce. Cook over medium heat for 15 to 20 minutes stirring occasionally. When sauce thickens, remove bay leaves and add parsley. Add the remaining 2 tablespoons butter to finish sauce. Serve over white rice.