Lafitte's Landing Louisiana Crawfish Etouffee

[tubeN2]

3 pounds cleaned crawfish tails
1/4 pound butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons diced garlic
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock
1 ounce sherry
1 cup sliced green onions
1/2 cup chopped parsley
2 tablespoons basil
2 tablespoons thyme
Salt and pepper to taste
Louisiana Gold Pepper sauce
In a 5-quart cast iron Dutch oven, melt butter over medium heat.
Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted.
Add half of the crawfish tails and tomato sauce and blend well into mixture.
Using a cooking spoon, blend flour into the vegetable mixture to form a white roux.
Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally.
Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes.
Season to taste using salt and pepper. Serve over steamed white rice or pasta, adding a few dashes of Louisiana Gold pepper sauce.