Now - before all you northerners freak out on me - this recipe can be made with shrimp. But it's better with crawfish tails! You can find the tail meat frozen in a package up here in Yankeeland.
This is a rich, garlicky recipe. Mmmmmmm.
1 stick butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
3 cloves garlic, minced
2 tablespoons flour
1 cup water
1 14-oz. can petite-diced tomatoes
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
1/4 cup chopped green onions
In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 8 minutes. Add the tomatoes and cook for 4-5 minutes.
Add the crawfish and garlic, reduce the heat to medium. Cook the crawfish for 5-7 minutes, stirring occasionally.
Dissolve the flour in the water. Add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.