My Mom's Crawfish Etouffee recipe

Crawfish Etouffee

1 onion chopped fine
½ C celery
2 finely chopped green onions
3 cloves garlic minced
1 stick butter
2T flour
2 C water
1 (8oz) can tomato sauce
2 Bay leaves (optional)
1T Worcestershire sauce
1t salt
½ t sugar
½ t crushed thyme
4 drops Tabasco
1/8 t black pepper
1 lb crawfish tails (or 3 C raw shrimp)
½ chopped parsley

Sautee 1 onion chopped fine, ½ C celery, 2 finely chopped green onions, 3 cloves garlic minced, 1 stick butter.
Stir in 2T of flour, add 2 C water, 1 (8oz) can tomato sauce, 2 Bay leaves (optional), 1T Worcestershire sauce, 1t salt, ½ t sugar, ½ t crushed thyme, 4 drops Tabasco, 1/8 t black pepper,.
Simmer uncovered 25 min until thick. Add crawfish (or shrimp) and cook abt 15-20 min longer. Add parsley at the end. Serve over cooked rice.