As promised, Albert, here's my recipe for crawfish etouffee! (Tex, I expect you to send me the leftovers you guys don't eat, and, Lars, you don't know what you're missing!)
1 stick of butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
1 can of diced tomatoes with green chile (Rotel)
2 teaspoons minced garlic
2 tablespoon flour
1 cup water
1 teaspoon salt
1/2 tsp of cayenne pepper or "Tony Chachere's"
3 tablespoons chopped green onions
2 cups of white, long grain rice (steam separately)
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 10 to 12 minutes. Add the crawfish, garlic and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture with can of diced tomatoes and green chile. Season with salt, Tobasco and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the green onions and continue cooking for 2 minutes. Serve over steamed rice and get ready to bitch slap yo mama!
"UMMMM, UMM - Tonad a c'est se bon, oui, cher!" -- Roughly translated from Creole "Damn, that's good yeah, babe!"