Crayfish Etouffee

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (28 ounce) can italian plum tomatoes, drained (juices reserved)
• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon dried basil, crumbled
• salt & freshly ground black pepper
• 1/2 cup dry white
• vegetable oil
• 6 flour tortillas (or corn)
• 1 lb cooked crayfish tail, meat
• grated cheddar cheese
• sour cream

Recipe

• 1 dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).
• 2 melt butter in large skillet over medium heat.
• 3 add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.
• 4 add flour, reduce heat to low and stir 5 minutes; do not brown.
• 5 mix in garlic,cayenne,thyme,basil and salt and pepper to taste.
• 6 stir in and diced tomatoes and bring to boil.
• 7 reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.
• 8 (can be prepared 1 day ahead. cool,cover and refrigerate. rewarm over low heat, stirring constantly.).
• 9 heat oil in large skillet over medium-high heat.
• 10 add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.
• 11 add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.
• 12 sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.