Crayfish Etouffee - cooking recipe

Ingredients

1 (28 ounce) can Italian plum tomatoes, drained (juices reserved)
1/4 cup unsalted butter (1/2 stick)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup all-purpose flour
1 1/2 teaspoons minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried basil, crumbled
salt & freshly ground black pepper
1/2 cup dry white wine
vegetable oil
6 flour tortillas (or corn)
1 lb cooked crayfish tail, meat
grated cheddar cheese
sour cream

Preparation

Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).
Melt butter in large skillet over medium heat.
Add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.
Add flour, reduce heat to low and stir 5 minutes; do not brown.
Mix in garlic,cayenne,thyme,basil and salt and pepper to taste.
Stir in wine and diced tomatoes and bring to boil.
Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.
(Can be prepared 1 day ahead. Cool,cover and refrigerate. Rewarm over low heat, stirring constantly.).
Heat oil in large skillet over medium-high heat.
Add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.
Add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.
Sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.