Crayfish Etouffee

Ingredients

• 1 (28 ounce) can Italian plum tomatoes, drained (juices reserved)

• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon dried basil, crumbled
• salt & freshly ground black pepper
• 1/2 cup dry white wine
• vegetable oil
• 6 flour tortillas (or corn)
• 1 lb cooked crayfish tail, meat
• grated cheddar cheese
• sour cream

Directions

1. 1

   Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).

2. 2

   Melt butter in large skillet over medium heat.

3. 3

   Add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.

4. 4

   Add flour, reduce heat to low and stir 5 minutes; do not brown.

5. 5

   Mix in garlic,cayenne,thyme,basil and salt and pepper to taste.

6. 6

   Stir in wine and diced tomatoes and bring to boil.

7. 7

   Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.

8. 8

   (Can be prepared 1 day ahead. Cool,cover and refrigerate. Rewarm over low heat, stirring constantly.).

9. 9

   Heat oil in large skillet over medium-high heat.

10. 10

    Add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.

11. 11

    Add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.

12. 12

    Sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.