Crawfish Étouffée

Note: I always use my cast iron pot for this recipe.

First, over medium-high heat, melt down the butter. Add onion, bell pepper, garlic. Saute 5 minutes or until tender.
Add tomato paste, stir to incorporate and cook for 5 minutes. Next goes in the stock, crawfish and green onion, stir again to incorporate. Turn heat down to a simmer. Add in bay leaves and squeeze half the lemon, cover and simmer for 20 minutes.

Serve over rice.

Note: this can be made with chicken, too. Cut 2 chicken breasts into 1-inch pieces, brown before starting the etouffée, then add with stock as directed above.