Recipe(tried): Plantation Cookbook Crawfish Etouffee

I've never had Piccadilly Crawfish Etouffee, but the recipe below is the best one you'll ever find. This is sure to be superior to the Piccadilly version.

PLANTATION COOKBOOK CRAWFISH ETOUFFEE

2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 tbs lemon juice
1 tbs grated lemon rind
1/4 cup minced parsley
2 tbs cognac (optional)
1/2 cup chopped green onion tops (optional)

1. Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. saute, uncovered, over medium flame for 30 minutes.

2. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 60 minutes, stirring occasionally. Turn off fire.

3. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.

4. Remove from refrigerator 1 hour before serving. Heat quickly,without boiling, and serve immediately over steamed rice or in ramekins with French bread.

5. If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.

Source: The Plantation Cookbook, Junior League of N.O.