Crawfish Etouffee

4 tbsp. butter
2 cloves garlic, minced
1 medium onion, chopped
1 stalk celery, diced
1/2 cup green bell pepper, chopped
1 6 oz. can tomato paste
8 tbsp. roux (peanut butter colored)
1 tbsp. lemon juice
1 tbsp. sugar
1 tsp. ground thyme
2 tbsp. dried parsley
Tabasco, salt to taste
1 qt. water
3 lbs. crawfish tails, cooked and deveined

Serve over cooked rice, not included in nutrition count.

In a large pot, saute vegetables in butter. Stir in tomato paste, seasonings and roux till blended. Add water while stirring to blend. May add more water if gravy is too thick. Bring gravy to a boil and then reduce heat to a slow simmer. Cover and simmer 45 minutes. Stir in crawfish meat and cook till crawfish are heated through. Do not over cook crawfish or they will be tough.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user JULIP18.