Crawfish Etouffee

Directions

1. 1
   Note: I always use my cast iron pot for this recipe.
2. 2
   First, over medium-high heat, melt down the butter.
3. 3
   Add onion, bell pepper, garlic.
4. 4
   Saute 5 minutes or until tender.
5. 5
   Add tomato paste, stir to incorporate and cook for 5 minutes.
6. 6
   Next goes in the stock, crawfish and green onion, stir again to incorporate.
7. 7
   Turn heat down to a simmer.
8. 8
   Add in bay leaves and squeeze half the lemon, cover and simmer for 20 minutes.
9. 9
   Serve over rice.
10. 10
    Note: this can be made with chicken, too.
11. 11
    Cut 2 chicken breasts into 1-inch pieces, brown before starting the etouffee, then add with stock as directed above.