LAFITTE'S LANDING LOUISIANA CRAWFISH ETOUFFEE

Lafitte's Landing Louisiana Crawfish Etouffee

The word "etouffee" means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

3 pounds cleaned crawfish tails
1/4 pound butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons diced garlic
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock
1 ounce sherry
1 cup sliced green onions
1/2 cup chopped parsley
2 tablespoons basil
2 tablespoons thyme
Salt and pepper to taste
Louisiana Gold Pepper sauce

In a 5-quart cast iron Dutch oven, melt butter over medium heat.

Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Saut