1 lb. crawfish tails
1 c. crawfish fat
1/2 c. oil
1/4 c. shallots
1/2 c. parsley
4 tbsp. flour
3 tbsp. tomato paste
Tabasco sauce
Salt and pepper
2 med. onions (chopped)

Place the crawfish tails along with the crawfish fat in a pot with a half cup of oil. Simmer for 5 or 6 minutes, stirring constantly. Add finely chopped onions, cook until soft, stirring constantly. Now add 4 level tablespoons of flour and cook until mixture is darkish brown.

Stir tomato paste into mixture, then add enough water to soupify slightly, at this point you may tingle the dish with Tabasco along with a noticeable sprinkling of salt and black pepper. Cover and let simmer for 30 minutes, stirring occasionally.

Add chopped shallots and parsley. Return cover to pot and let simmer for an additional 10 minutes. There should be barely enough sauce to moisten the rice - rice is always served with Etouffe.

A schooner of beer, tomato salad and apple pie are first cousins of Etoufe.