Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Lafitte's Landing Louisiana Crawfish Etouffee

3 lbs. cleaned crawfish tails
¼ lb. butter
2 cups chopped onions
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 T. diced garlic
2 bay leaves
½ cup tomato sauce
1 cup flour
2 quarts crawfish stock
1 oz. sherry
1 cup sliced green onions
½ cup chopped parsley
2 T. basil
2 T. thyme
Salt and pepper to taste
Louisiana Gold Pepper sauce

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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.