Crawfish Tapas

Instructions

1. 1

   In a large saucepan, melt the butter and heat it to a bubble. Add flour gradually and stir constantly over medium-high heat to make a light brown roux.

2. 2

   Lower heat to medium and add onion, bell pepper, and celery. Cook until the vegetables soften, while stirring to keep the roux from burning.

3. 3

   Add the wine, stock, thyme, bay leaf, and garlic, then bring to a boil. Simmer two or three minutes, until thickened.

4. 4

   Add crawfish tails, tomatoes, parsley, and green onions. Simmer for about eight to ten minutes, until sauce can be picked up with a fork. Adjust seasonings with salt and Creole seasoning.

5. 5

   Heat a griddle or a black iron skillet over medium-high heat. Grill the tortillas until they brown in spots. Sprinkle cheese over tortillas. Put them on a pan or baking sheet three inches under the heat in a broiler until the cheese melts. Top with the hot crawfish sauce in the center (don't spread it around pizza-style). Cut into four pieces and serve hot.