Crawfish Etouffee - cooking recipe

Ingredients

3/4 c. flour
shortening
1/2 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 tsp. salt
1 tsp. pepper
1 tsp. hot sauce
2 chicken bouillon cubes
1 tsp. parsley flakes
1/2 tsp. garlic powder
1 can whole tomatoes and juice
2 small cans tomato sauce
1/2 stick butter or margarine
2 lb. crawfish

Preparation

Lightly brown flour in shortening in large pot.
Add onions, bell pepper and celery; saute lightly in flour and shortening. Add salt, pepper, hot sauce, bouillon cubes, parsley flakes, garlic powder, whole tomatoes and juice, tomato sauce and butter. Add water and simmer for 45 minutes on top of stove.
Add crawfish tails and cook for 10 minutes.