Creole Crawfish Etouffée

Ingredients

 * 1) ½ cup roux
 * 2) ½ cup finely chopped onion
 * 3) ½ cup finely chopped bell pepper
 * 4) 1 small can diced Rotel™ tomatoes
 * 5) 2 cups water
 * 6) 3 lbs of cleaned crawfish meat
 * 7) 1 tsp each salt, pepper, garlic powder
 * 8) dash of cayenne
 * 9) 1 cup finely chopped green onion tops for garnish

Directions

 * 1) Make a roux by browning "slowly" in a small iron skillet ¼ cup oil and ¼ cup flour until it is dark brown.  Do not rush this, it must not scorch.
 * 2) Add chopped white onions and bell pepper.
 * 3) Next add Rotel™ tomatoes, water and seasoning.
 * 4) 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.
 * 8) Take off the heat.
 * 9) Cover and let set while you cook a pot of white rice (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.                                                         This is so good with garlic bread and potato salad or cole slaw.