Crawfish Etouffee - cooking recipe

Ingredients

1/2 stick of butter
1/2 cup flour
2 tsp chopped roasted garlic
1/2 bunch of celery (chopped)
2 bell peppers - 1 Red, 1 Yellow (chopped)
1 red onion (chopped)
4 bunches of green onions (chopped)
1 bunch of fresh parsley (2 cups - chopped)
32 oz can of crushed tomatoes
2 lbs of thawed frozen crawfish tails, drained
1 cup red wine
Tony Chachere's creole seasoning, seasoned to taste
Tabasco sauce
Prepared white rice

Preparation

First, you make a roux:
in a large saucepan, melt butter. Then, add flour.
Brown mixture by stirring continuously over medium high heat.
(Approx 10 minutes - the key to not burning this mixture is to keep stirring).
Stir in chopped roasted garlic. Then add celery, parsley, bell peppers and red onion.
Stir until the celery and onion are clear.
Continue stirring.
Add red wine. Boil off the alcohol.
Add the can of tomatoes and 2 cups of water. Add Tony's seasoning - amount depends on personal preference. Cook, stirring occasionally until mixture begins to thicken.
This should take approx 45 min.
Add drained crawfish tails.
Continue cooking for approx 15 min.
When almost finished, add the chopped green onions.
Etouffee should always be served over prepared rice. The rice and etouffee should not be mixed in one pot.
Add tabasco sauce if desired.
Can be refrigerated and reheated.