Crawfish Etouffee over Corn Grits

[DannyI]

Heres my recipe for crawfish etouffee :

3 lbs La. crawfish tails & fat
1 pt of Louisine Etouffee Sauce
1 qt crawfish stock ( made from peels )
1 can cream of onion
1 can cream of mushroom
1 can cream of celery
1/2 bottle Tiger Sauce
2 pkg Season Blend ( onion, bell, & celery )
1/2 cup ketsup
1 teaspoon liquid boil
1 stick salted butter
1/2 bottle red or white wine
Garlic to your taste
Corn Grits


Sautee season blend using the stick of butter
add etouffee sauce
add 1/2 quart of stock
add cream of soups
add 1/2 bottle Tiger Sauce
add 1 teaspoon liquid boil
add garlic to your taste if you want garlic
simmer 20 minutes on med heat
add salt, blk pepper, red pepper to taste
add 1/2 bottle wine
add more stock as you feel needed to consistency you like
simmer 30 minutes on med heat
add tails
simmer 20 minutes on medium heat

cook your corn grits, if you use milk, use butter milk instead. will make them creamy.