Crawfish Etouffee

Ingredients
1 lb crawfish tails, cleaned
Salt & pepper, to taste
¾ cup water
1 stick margarine (or unsalted butter)
1 tsp all-purpose flour
1 tsp salt
½ tsp cayenne pepper
1 tbsp tomato paste
2 garlic cloves, minced
1 medium onion, chopped
1 tbsp chopped fresh parsley
1 tbsp chopped green onions
2 lemon slices

Instructions
1. Season the Crawfish
Lightly season crawfish tails with salt and pepper, then set aside.

2. Make the Base
In a medium saucepan, melt margarine over medium heat.
Add chopped onion and sauté until tender and translucent.

3. Build the Sauce
Gradually stir in flour, mixing well to form a light roux.
Add water, tomato paste, garlic, and lemon slices.
Season with salt and cayenne pepper.
Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Tip: Add a splash more water if the sauce begins to stick.

4. Add the Crawfish
Stir in the seasoned crawfish tails, then cover the saucepan.
Simmer for 8 minutes to let the flavors marry.

5. Finish and Serve
Add green onions and parsley, stir, and cook uncovered for 2 more minutes.
Serve hot over steamed white rice.