Crawfish Etouffee

Ingredients

• 4 tablespoons unsalted butter
• 8 crawfish tails, thawed, rinsed and drained
• 1 teaspoon chopped garlic
• 3 cups Etouffee sauce, recipe follows
• Hot pepper sauce, as desired
• Rice Pilaf, recipe follows
• 2 bunches sliced green onions, for garnish
• 1 2/3 cups vegetable oil (soybean or cotton seed)
• 1 2/3 cups all-purpose flour
• 1 1/2 cups medium dice onion, yellow or white
• 1 1/2 cups medium dice green pepper
• 1 cup medium dice celery, no leaves
• 1 tablespoon chopped garlic
• 1 3/4 teaspoons cayenne pepper
• 1 3/4 teaspoons ground white pepper
• 13/4 teaspoons whole thyme leaves
• 10 1/2 cups chicken stock or broth
• 1 2/3 cups diced tomatoes, with juice
• Salt
• 1 tablespoon unsalted butter
• 1/2 cup small dice red pepper
• 1/2 cup small dice yellow pepper
• 2 teaspoons chopped garlic
• 1 3/4 teaspoons cayenne pepper
• 1 3/4 teaspoons ground white pepper
• 1 3/4 teaspoons whole thyme leaves
• 1 3/4 teaspoons salt*
• 5 1/4 cups chicken stock or broth, heated
• 2 2/3 cups parboiled rice