INGREDIENTS

• 2 pounds crawfish tails, cleaned
• ¼ pound butter
• 1 cup diced onions
• ½ cup diced celery
• ½ cup diced green bell peppers
• ½ cup diced red bell peppers
• 2 tbs minced Catch a Fire Cajun Garlic
• ½ cup diced tomatoes
• 2 bay leaves
• 1 cup flour
• ½ cup tomato sauce
• 2 quarts water or shellfish stock
• 1 ounce Busha Browne Spicy & Hot  Pepper Sherry
• 1 cup sliced green onions
• ½ cup chopped parsley
• salt and cayenne pepper to taste
• granulated garlic to taste
• Cheap Thrill Louisiana Hot Sauce to taste

INSTRUCTIONS

Method

–      In a 2-gallon saucepot, melt butter over medium-high heat

–      Add onions, celery, bell peppers, minced Catch a Fire Cajun Garlic, tomatoes and bay leaves

–      Sauté 3 to 5 minutes or until vegetables are wilted

–      Whisk in flour and cook, stirring constantly until a white roux is achieved

–       Blend crawfish tails and tomato sauce into mixture

–      Cook 5 minutes, stirring to prevent tomato sauce from scorching

–      Slowly add stock or water until a sauce-like consistency is achieved

–      Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally

–      Additional stock may be needed to retain consistency

–      Remove and discard bay leaves

–      Stir in Busha Browne Spicy & Hot  Pepper Sherry, green onions and parsley

–      Cook 5 minutes then season to taste with salt, cayenne and granulated garlic

–      Serve over steamed white rice with a few dashes of Cheap Thrill Louisiana Hot Sauce