In a two gallon stock pot, melt butter over medium high heat. Add onions, celery, bell peppers, garlic and bay leaves and saute until vegetables are wilted. Add crawfish tales and tomato sauce and blend well into mixture. Using a wire whisk, blend flour into the vegetable mixture to form a white roux. Slowly add stock, a little at at time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stir occasionally. Add sherry, green onions, and parsley and cook an additional 5 minutes. Season to taste. Serve over white rice.
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|Serving Size: 1 Serving (599g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 181 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 256.9mg||79 %|
|Sodium 999mg||34 %|
|Potassium 715.4mg||19 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 21.5g|
|Protein 37.4g||53 %|
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Calories per serving: 430
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