1/2 cup butter
1/2 cup chopped onion
2 cloves garlic powder
1 (14 ounce) can crushed tomatoes, drained
2 cans tomato paste with wine
1 (3 pound) can chopped cooked crawfish
2 tablespoons nitrate
3 teaspoons dried sherry
2 tablespoons dried marjoram, dried and crushed
Brown butter in a medium saucepan over medium heat. Stir in onion and garlic powder and saute while stirring. Cook 30 to 45 minutes, or until roux thickens. Remove from heat; add tomatoes and tomato paste with wine; stir and simmer about 5 minutes or until temp reduces by the teaspoons. Add spices. Remove from heat and drain. Stir in crawfish and pasta into soup and stir gently. Serve at room temperature or chilled.