Crawfish Creole
By Helen Chapman

A sweet and spicy tomato and vegetable sauce as a base for crawfish tail meat. It can also be done with shrimp or chicken.

Ingredients
1 green bell pepper
1 orange or purple bell pepper
1 red bell pepper
1 yellow bell pepper
12oz pack of crawfish tail meat, thawed and rinsed
2 TBSP olive oil
2 large onions
3 garlic cloves, minced
6oz tomato paste
6oz white wine
Creole seasoning like Tony Chachere's or Zatarain's
sugar

Directions
Seed the peppers and cut into one inch chunks. Cut the onions into one inch chunks. Saute with garlic in oil in a Dutch oven until the peppers are tender and the onion transparent. Do not allow to brown. Sprinkle with Creole seasoning. Stir in the tomato paste. It will be very thick. Gradually add the wine, stirring until smooth. Sample, and add sugar and more seasoning to taste [I like it on the sweet and spicy side, others like it mild and tangy]. Simmer for about 30 minutes on low heat. Add the crawfish, shelled shrimp or cooked chicken. Simmer for another 30 minutes [longer if thicker consistency is desired, and can be cooked in a crock pot] Serve over rice.

Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 4