MiddleBar Crawfish Etouffee
INGREDIENTS
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1 lb boiled crawfish (Thanks Ryan)
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1 red bell pepper (green is traditional but I hate green bell pepper)
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1 small yellow onion diced
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2 ribs celery diced
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1 can rotel diced tomatoes
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3 cloves of minced garlic
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2 sprigs of thyme whole on stem
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3 bay leaves
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1/4 cup chopped parsley
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1 tbs tomato paste
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1/4 cup flour
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1/2 cup butter
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1 tsp bacon fat
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1 tsp worcestershire
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2 cans chicken stock (fresh stock if you have it)
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1/2 cup water
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Tony Casherie's Original Creole Seasoning, salt, pepper (about 1 tsp-1tbs depending on the saltiness of your crawfish so add seasoning as necessary)
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1 large cast iron skillet
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