Crawfish Etouffee

• 2 sticks butter
• ½ cup flour
• ½ cup chopped onion
• ½ cup chopped bell pepper
• ½ cup chopped celery
• 2 cloves garlic -- minced
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• ¼ teaspoon thyme
• 2 cups fish stock
• 2 pounds crawfish tails, peeled
• 1 cup chopped green onions, with tops

1. Make a roux of 1 stick of butter and flour
2. Stir constantly over low heat until flour is dark brown.
3. Add the chopped vegetables and seasonings
4. Cook until vegetables are softened
5. Gradually stir in stock
6. Simmer 15 minutes or until thickened.
7. Add crawfish, green onions, remaining butter.
8. Bring to a simmer.
9. Simmer 4 to 5 minutes, cover, remove from heat
10. Let sit 15 minutes.
11. Serve hot around a mound of rice.

Serves 4.