Crawfish Etouffee (Cajun)

2 bunches scallions, chopped
1 bunch fresh parsley, chopped
4 stalks celery, sliced
1/2 bell pepper, chopped
1/4 pound butter
2 tablespoons tomato paste (or catsup)
Garlic powder, to taste
Black pepper, to taste
Salt, to taste
Red pepper, to taste
2 tablespoons flour
2 pounds peeled crawfish tails

Sauté chopped vegetables in butter until onion is transparent. Add tomato paste and seasonings to taste. Stir in flour and, continuing to stir, add water gradually. Add crawfish tails and reduce heat to simmer. Cook for 15 minutes. Adjust seasonings and remove from heat.

Serve over rice.

Crawfish Etouffee

Etouffee ("ay-too-tay") is a rich gravy served over fluffy white rice.

1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper, to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and sauté green onions until tender; about 10 to 15 minutes.

Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes.

If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce.