1 lb. peeled crawfish tails with fat
1 small yellow onion, diced finely
1 small bell pepper, diced finely
1 celery stalk, diced finely
1/2 cup (1 stick) butter
1/4 cup all-purpose flour
1 (10 oz.) can Rotel tomatoes
1 1/2 cans water (use empty Rotel can)
1/2 tbsp. Tony Chachere's seasoning
1/2 tbsp. black pepper

In a heavy skillet melt butter until it begins to foam. Add diced onion, bell pepper and celery. Sauté over medium-low heat until tender and limp (15 to 20 minutes).

Add flour, stirring constantly until light golden brown. Add Rotel tomatoes and 1 1/2 cans of water. Remove from heat and scrape contents into blender. Pulse to a smooth consistency (about 15 seconds). Pour back into heavy skillet. Add crawfish tails. Add Tony Chachere's and black pepper to taste and simmer over low heat for 7 to 10 minutes.

Serve over fluffy, long grain white rice with garlic bread or dinner rolls. My family enjoys a Lemon Ice Box pie for dessert following this meal - yummy!

Submitted by: AlmostThru