Creole Crawfish Etouffée

Ingredients

 * 1/2 cup roux
 * 1/2 cup finely chopped onion
 * 1/2 cup finely chopped bell pepper
 * 1 small can diced rotel tomatoes
 * 2 cups water
 * 3 lbs of cleaned crawfish meat
 * 1 tsp. each salt, pepper, garlic powder
 * dash of cayenne
 * 1 cup finely chopped green onion tops for garnish

Directions

 * 1) Make a roux by browning "slowly" in a small iron skillet 1/4 cup oil and 1/4 cup flour until it is dark brown.
 * 2) Do not rush this.
 * 3) Add chopped white onions and bell pepper.
 * 4) Next add rotel tomatoes, water and seasoning. Stir very well over medium high heat.
 * 5) Cover and reduce to low and simmer for about 15 minutes.
 * 6) Add crawfish tail meat and raise heat to a slow boil.
 * 7) Cook for about 5 to 10 minutes. Take off the heat.
 * 8) Cover and let set while you cook a pot of white rice.
 * 9) (About 3 cups of raw rice, 6 cups water, salt, and butter )
 * 10) Serve over the 'cooked' white rice and garnish each bowl with green onion.
 * 11) This is so good with garlic bread and potato salad or cole slaw.