Crawfish étouffée with Tabasco recipe

1 medium to small green pepper, chopped

110g unsalted butter

2 tbsp tomato ketchup

4kg crawfish tails

Several dashes Tabasco Habanero Sauce

Saute the onion, celery and peppers in the butter over a medium-high heat until tender. Add the ketchup and incorporate. Add the crawfish tails and season with salt, pepper and habanero sauce. Continue to cook over a medium-high heat until the crawfish tails are done, no more than 4-5 minutes. Serve over puff pastry or with rice.

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