No doubt, Louisiana has a reputation of having some of the finest food in the world. And if you've never had the chance of having crawfish etouffee, don't blame me—here's your opportunity.

Ingredients

• 1 large onion, chopped
  
• 1 large bell pepper, chopped
  
• 1 can diced stewed tomatoes
• 1 pound of crawfish
• 1 stick of butter (use the real stuff)
• 1 teaspoon all-purpose flour
• 1 teaspoon sugar
• Cajun or Creole Seasoning
• Chopped parsley (optional)
  

1. Sauté onions and bell pepper in butter until clear.
2. Add one can of stewed tomatoes and stir in sugar. Cook over low heat approximately 10 minutes.
3. Add crawfish, flour and seasoning. Cook on low heat for approximately 20 to 30 minutes stirring occasionally.
4. Serve over steamed white rice. Garnish with chopped parsley if desired.