Crawfish Etouffee

Chef Kevin James
N'Orleans Cafe
Serves 4-6

Ingredients
1/2 lb. butter
3/4 cup flour
1/4 cup green onions
1/4 cup gree bell pepper
1/4 cup red bell pepper
1/2 cup chopped celery
2 lbs. crawfish tail meat with fat (if possible)
2 teaspoons minced garlic
1 cup white onions chopped fine
1/2 cup fresh parsley
teaspoon salt
Black & red pepper to tasteTobasco to taste
Dash of lemon juice
1/2 cup white wine
1 1/2 to 2 cups chicken stock or broth

Preparation
In large sauce pan over menium heat, melt butter and flour to form a golden brown roux. Then add onion, celery, bell peppers. Stew vegetables in roux until soft, about 10 minutes. Add red & black pepper, salt, tobasco, lemon juice, white wine and parsley. Slowly add chicken broth to form a creamy consistency. Add crawfish tails and cook additional 20 minutes adding broth as necessary. Serve over steamed rice, garnish with parsley and green onions.