Crawfish Etouffee / Shrimp Creole

• 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

(Lee)