Crayfish Etouffees - cooking recipe

Ingredients

1/3 c. flour
1/2 c. vegetable oil
2 onions, chopped
1 small bunch green onions, finely chopped
1 bell pepper, chopped
3 cloves garlic, pressed
1 (16 oz.) can tomatoes, chopped
2 1/2 lb. peeled crayfish (reserve fat)
1/2 lemon (juice only)
1/2 tsp. liquid crab boil
Tabasco
salt and pepper
2 c. water
1 1/2 c. rice, cooked

Preparation

Combine flour and oil in a microwave-safe dish.
Microwave on High for 5 to 6 minutes or until roux is light brown.
Add onions, green onions, bell peppers and garlic.
Stir and microwave on High for 2 to 3 minutes.
Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water.
Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.