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Crawfish in Red Sauce

"This is crawfish time and this is made with left over crawfish tails. A rich tomato sauce, spicy and served over noodles or rice. Serve over fresh cooked spaghetti or rice. If desired sprinkle with cheese. I have added cooked ham or sausage to this!"

Ingredients :

• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
• 1/2 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• salt and pepper to taste
• 5 pounds cooked and peeled whole crawfish tails

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H15M

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic, onion, bell pepper, and celery. Cook and stir until the onion is translucent and the celery is tender, about 10 minutes. Stir in the tomato sauce, chopped tomatoes with their juice, and diced tomatoes; season to taste with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes.
• Stir in the crawfish tails, and simmer until hot, 5 to 10 minutes.

Notes :

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