Crawfish Etouffee

1 stick butter
2 cup Onions -- chopped
1 cup Celery -- chopped
1/2 cup Green Bell Pepper -- chopped
1 lbs peeled crawfish tails
2 clove Garlic -- minced
2 bay leaves
3 tbsp flour
1/2 cup white wine
1/2 cup chicken stock or clam juice
1 tsp salt
pinch Cayenne
2 tbsp finely chopped parsley
3 tbsp chopped green onions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are softened, about 5 to 7 minutes. Add flour and cook, stirring, for 2 to 3 minutes. Add the crawfish, garlic, bay leaves, white wine and chicken stock or clam juice. Reduce heat to medium and cook for 10 to 12 minutes, stirring occasionally. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Serves 4