2 tbsp. vegetable oil
2 tbsp. all-purpose flour
2 med. onions, finely chopped
1 red pepper, seeded, finely chopped
2 lg. cloves garlic, minced
1/4 c. butter
1 tsp. tomato paste
2 lbs. peeled fresh or thawed frozen crawfish tails with accumulated fat
1 lg. green chili pepper, seeded, finely chopped
1/2 c. chicken stock or chicken broth
1/4 c. chopped green onion tops
1/4 c. snipped fresh parsley
2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
Hot cooked rice

Mix oil and flour in small heavy saucepan. Cook over low heat, stirring frequently, until roux is dark golden brown, about 25 minutes. Reserve.

Meanwhile, cook onions, red pepper and garlic in butter in covered heavy Dutch oven over low heat, stirring occasionally, 25 minutes.

Add tomato paste and reserved roux to vegetable mixture. Stir in remaining ingredients except rice. Cook covered 30 minutes. Refrigerate Etouffee covered 4 hours or overnight. Heat uncovered over low heat 40 minutes. Serve with rice.

TIP: Deveined shelled medium shrimps can be substituted.