Crawfish Etouffee
  1. Melt butter in a large heavy pot. Add flour and stir over medium-low heat until roux is caramel-colored, 20-30 minutes. Stir constantly.
  2. Add onion, green pepper, celery and garlic. Cook until tender-crisp, three to four minutes. Stir in remaining ingredients and simmer 20 minutes. Serve over rice.