Makes 8 (3/4-cup) servings
2 tablespoons canola oil
2 tablespoons all-purpose flour
1 onion, chopped
1 green bell pepper, chopped
2 teaspoons minced garlic
1 (14-ounce) can fire-roasted tomatoes
1 (8-ounce) can tomato sauce
1 pounds Louisiana crawfish tails, rinsed and drained
1. In nonstick skillet, heat oil and mix in flour, stirring and cooking until light brown, about 3-4 minutes. Add onion and green pepper, stirring, until tender. Add garlic, stirring one minute.
2. Add tomatoes and tomato sauce; bring to a boil. Lower heat and cook 5 minutes. Stir in crawfish tails and cook until well heated.