Source: wwltv.com - Crawfish Etouffee - Lafitte's Landing Restaurant - as prepared on the Eyewitness Morning News April 21, 2000

The word "etouffee" means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

3 pounds cleaned crawfish tails
1/4 pound butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons diced garlic
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock
1 ounce sherry
1 cup sliced green onions
1/2 cup chopped parsley
2 tablespoons basil
2 tablespoons thyme
Salt and pepper to taste
Louisiana Gold Pepper sauce

In a 5-quart cast iron Dutch oven, melt butter over medium heat.

Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saut?3-5 minutes or until vegetables are wilted.

Add half of the crawfish tails and tomato sauce and blend well into mixture.

Using a cooking spoon, blend flour into the vegetable mixture to form a white roux.

Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.

Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.

Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.