1. Clean, peel and devein the crawfish. Dice the onion, peppers and celery.

2. Add a knob of butter to a hot pan. Add the diced onion, peppers and celery. Cook the vegetables until they're soft. Add another knob of butter and turn the heat back up.

3. Lightly dust the vegetables with flour and mix. Add the garlic and saute it in. Add the juice from the tomatoes and crushed tomatoes. Glaze with sherry.

4. Add the crawfish stock and stir. Add more tomatoes and let it simmer. Add the bay leaf, Creole seasoning, parsley and scallions. Stir it and let it simmer for 45 minutes to an hour.

5. Turn a saute pan on and add the fresh crawfish. Add butter, creole seasoning, parsley and cayenne. While the crawfish are sauteing, steam Mahatma long grain rice. Add the etouffee to the crawfish.

6. Place the rice in a cup and invert it, placing it in the center of a bowl. Pour the crawfish etouffee in and then remove the cup. Garnish with cayenne and parsley.