Crawfish Etouffee

Ingredients

2 packages of crawfish

3/4 cup of green onions (chopped)

1 medium onion (diced)

3-4 cloves of garlic (pressed)

1 small can of tomato paste

Parsely (~3 tbspn washed and chopped in food processor)

Northern Mediterranean seasoning

Hickory black pepper seasoning

Salt

1 1/2 cup of water

1 stick of salted butter

1 tbspn butter (for roux)

1 tbspn flour (for roux)

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Directions

1) Combine butter and flour in small saucepan to make a roux. Stir until mixture become a medium/walnut brown.
2) While the roux is browning, melt a stick of butter then sautéed the onion, bell pepper, garlic. Let simmer.
3) When the veggies are cooked, add the roux and stir.
4) Microwave 1 tbspn of tomato paste with about 1 1/2 cups of water for about 1 minute to mix thoroughly.
5) Add water and tomato paste mixture and stir thoroughly.
6) Put crawfish packages on pie plate and microwave for 1-2 minutes to get juices off of package.
7) Add crawfish packages to pan and let cook uncovered for ~30 minutes.
8) Add parsely, green onions, and seasonings.
9) Serve over rice.