*** Crawfish Etouffee

• 1/2 cup butter (1 stick)
• 2 Tbsp all-purpose flour
• 1 cup Holy Trinity Wit da Pope
• 1/4 medium white onion
• 1/4 green bell pepper
• 1 rib celery
• 1 clove garlic
• minced in food processor, then strained of excess liquid
• 1 lb crawfish tails, with fat and juices (do not rinse)
• 2 tsp tomato paste
• 1 1/2 cups water
• 1 to 2 Tbsp Creole/Cajun spice (be CAREFUL of salt level if not using salt-free mix)
• 1/4 cup chopped green onions, white parts only
• 1/4 cup finely chopped fresh parsley
• 2 cups long grain rice, dry

Start rice in a rice cooker with water ratio from the package.

Melt the butter in a large saucepan over medium heat. Make a roux, whisking the flour vigorously until light brown.

Add the Holy Trinity Wit da Pope to the roux and saute until tender, about 5 minutes.

Reduce the heat to low, add the crawfish fat/juices, and simmer for about 10 to 15 minutes.

Add the crawfish tails and tomato paste, then add the water, mixing until smooth. Cook until reduced, about 20 minutes.

Season to taste with Creole/Cajun spice. Cook about 10 minutes more.

Add the green onions and parsley, and cook 5 minutes longer. Serve over rice.

Makes 6 servings, 12 WW PointsPlus each.