2 sticks butter
1 c. finely chopped onion
1/2 c. chopped celery
1 c. chopped shallots
1 tsp. minced garlic
2 tbsp. flour
1 c. whole tomatoes
2 c. fish stock
2 tsp. salt
1 tsp. black pepper
Dash cayenne pepper
1 tsp. Worcestershire sauce
1 1/2 - 2 lbs. crawfish meat

In large skillet, saute onion, celery and shallots in butter until transparent. Add garlic and cook a few minutes more. Stir in flour and continue stirring until flour is deep brown. Add tomatoes. Add stock and simmer 20 minutes; add seasonings and cook slowly for 20 minutes more. Add crawfish and cook 10 minutes more, stirring often. Serves 6 to 8.