Aline's Crawfish Etouffee

Instructions

1. 1

   Make a medium brown roux with the oil and flour. Add the butter, allowing it time to melt and mix in.

2. 2

   Add the white onions and sauté until they barely brown around the edges. Add the green onions, bell pepper, and garlic, and cook until tender.

3. 3

   Add tomato and two cups of water. Bring to a boil and add celery, parsley, basil and bay leaves. Simmer for 10 minutes.

4. 4

   Add crawfish tails, crawfish fat, salt pepper, and Tabasco. Simmer for 10-12 minutes more. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both. Serve the etouffee over rice, and topped with finely chopped green onions for garnish.