Ingredients:

• ½ cup butter

• 2 tbsp avocado oil

• 1 large onion, chopped

• 3 celery stalks, chopped

• 1 green bell pepper, diced

• 1 clove garlic, chopped

• ¼ cup all-purpose flour (4 tbsp)

• 1 pound crawfish tails

• 2 tablespoons canned tomato sauce

• 1 cup water, plus more as needed

• 6 green onions, chopped

• ¾ tsp salt

• ½ tsp pepper  

• 1½ tablespoons Cajun seasoning

Preparation:

1. Melt the butter and avocado oil in a large skillet over medium heat. Add the onion, celery and bell pepper and sauté until tender (about 20 minutes). Stir in the garlic, and cook for a minute.

2. Add the flour until well blended and a medium brown color. Gradually stir in the tomato sauce and water, until you get your preferred consistency.  I like mine on the thicker side.

3. Add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough.

4. Serve over hot cooked rice.