Crawfish anyone?

Saturday night we had a crawfish boil and invited the usual suspects. It was a nice and relaxing night.

Sunday night with the leftover crawfish I made crawfish etouffee.
I knew how I wanted the crawfish etouffee to turn out, but had never made it before. I found one recipe on Food Network, tried it and tossed it out. The base was too spicy and watery. I could tell it wasn't right even before it was finished.

So, I took one of Emerils and improvised - this is his.

This is mine:

1 cup of butter
1 cup of flour
4 cups (give or take depending on texture) of chicken stock
2 cups of onion chopped fine
1 cup of celery chopped fine
1/2 tablespoons minced garlic
2 bay leaves
1 teaspoon salt
1 teaspoon cayenne
Over a pound of crawfish tails
1 tablespoon of sugar
Cooked Rice
Chopped parsley
Chopped green onion

Mix the crawfish tails with the sugar and set aside in the refrigerator until needed.
Make a medium caramel colored roux with the butter and flour, while doing that in another pan sauté the onions, celery, garlic till soft with some butter. When the roux is ready gradually add the chicken stock until the texture is the way you like. Added the onions, celery, garlic, bay leaves, salt, cayenne and simmer, adjust texture to your liking by adding more stock or floor. Add the crawfish and simmer. Server over cooked rice sprinkle with parsley and green onion.

The boy and his friend, Andrew, loved it. Guess I did good.