1 pound cooked Louisiana crawfish tails with fat 1 stick unsalted butter ½ TBS flour 1 finely chopped medium onion 1 TBS finely chopped bell pepper ¼ cup Rotel tomatoes with green chilies 1 small jar slice mushrooms, drained 2...

• 1 pound cooked Louisiana crawfish tails with fat
• 1 stick unsalted butter
• ½ TBS flour
• 1 finely chopped medium onion
• 1 TBS finely chopped bell pepper
• ¼ cup Rotel tomatoes with green chilies
• 1 small jar slice mushrooms, drained
• 2 green onion tops, finely chopped
• 1 TBS chopped fresh parsley
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Tabasco sauce
• 2 pods garlic, mashed and minced

1. Melt butter in skillet; add flour and whisk until well blended and smooth
2. Add onion, bell pepper, and garlic and cook until wilted
3. Add tomatoes and mushrooms; cook for 8 minutes
4. Add crawfish fat and cook about 10 minutes, stirring occasionally
5. Add crawfish tails, cover and cook 15-20 minutes over low heat, stirring occasionally
6. Add salt, pepper and Tabasco, green onions and parsley; simmer for 10 minutes, covered; remove from heat and serve over steamed rice

Serves 4