Étouffée, by Garth
2 large onions 4 bell pepper 4 celery stalks 4 green onions garlic 2T cayenne pepper 1/2T add more if you want it blazing hot! black pepper 1T dried thyme 2T ground bay leaf 1T roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour salt to taste 2T honey 1/4th C 6#s southeast Texas crawfish tails. NOT CHINESE! 1 small organic tomato paste 1 C light soy 1 quart seafood stock or V8 Fresh organic parsley chopped green onion tops chopped serve over rice with green onion and chopped parsley method: I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.