Crawfish Etouffee / Shrimp Creole

(Lee)
  • 1/3 cup oil    
  • ½ cup flour
  • 1 clove garlic, minced   
  • ½ cup minced onion
  • ½ cup chopped green bell pepper 
  • ½ cup minced parsley, divided 
  • 2 tsp.salt    
  • 2 bay leaves
  • ¼ tsp. red pepper   
  • 1 8-oz. can tomato sauce
  • 1 cup hot water   Cooked rice
  • 1 lb. crawfish tails (or 1 lb. shrimp)

Make light brown roux with flour and oil.  Add chopped vegetables;  cook until wilted.  Add crawfish (or shrimp).  Saute for 2 minutes.  Slowly stir in hot water, then remaining ingredients.  Bring to a boil.  Simmer covered for 20 minutes.  Stir in ¼ cup parsley.  Serve over rice.

Note:  I make roux in microwave and cook until the color is lighter than dark chocolate but still pretty dark (golden brown), then transfer roux to Dutch oven