Crayfish Etoufée

This dish begins, as with all traditional Cajun (Louisiana, USA) dishes, with a roux - or the browning of flour in a fat or oil for use as a thickening agent. Serves 3-4

1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallions, including the greens
4 tablespoon Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)

To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful you don't burn roux. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over.

Saute the onions, garlic, celery, and bell pepper in the roux for five minutes. Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce. Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve over cooked rice.