Crawfish Etouffee #2 - cooking recipe

Ingredients

2 sticks real butter
1 small onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 green onion, chopped
2 Tbsp. flour
1 c. tomato sauce
2 qt. water
2 lb. precooked crawfish tails

Preparation

Saute all vegetables in butter until tender; add 2 tablespoons flour.
Stir well.
Then add 1 cup tomato sauce; stir well.
Add 2 quarts of water.
Cook until thickened under low flame.
Add 2 pounds precooked crawfish tails and season to taste with Tony's Creole seasoning.
Serve with rice.