Crawfish Etouffee - cooking recipe

Ingredients

2 lb. cooked, peeled crawfish tails with fat
1 large bell pepper
1 large fresh pimento
3 stalks celery
2 large onions
4 bundles shallots
1/2 round box bread crumbs
1/2 lb. oleo
1 tsp. black pepper
1 tsp. red pepper
1 Tbsp. salt
1 Tbsp. seafood seasoning
2 Tbsp. flour
4 small cans tomato sauce
1 c. water

Preparation

For Roux:
Melt one stick oleo; lightly brown with 2 tablespoons flour and set aside.