Randy'S Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails or shrimp
1/2 bell pepper
1 large onion
6 sprigs celery
1 block butter
1/2 can Ro-Tel
3 Tbsp. flour
1/2 bunch onion tops
McCormick Season-All
4 dashes Tabasco
1/2 cap liquid crab boil

Preparation

Chop onions, bell pepper and celery; put in blender.
Add 1 cup of water, 1/2 can of Ro-Tel and 1/2 hand of crawfish tails into blender (10 or 15 tails).
Blend these ingredients.
Pour blended ingredients into 4-quart pot with 1 block of butter and 1/2 cup of water.
Cover top of pot with McCormick Season-All (one layer thick).
Add 1/2 cap of liquid crab boil and 4 dashes of Tabasco.
Saute (cook on medium-high heat for 20 minutes).
Stir! Mix 1 cup of water with 3 tablespoons of flour and pour into mixture.
Cook for 5 minutes on medium-high heat (to thicken). Stir!
Then add crawfish tails and chopped onion tops to pot. Cook for 20 minutes on low heat.
Stir; don't let stick! When finished, cover and let stand for 15 minutes.
Then pour over cooked rice and enjoy!
Serves 4 humans or 2 animals.