02-04-2004, 09:34 PM
1 cup flour
1 cup oil
2 cups chopped onions
1 cup chopped celery
3 chopped cloves garlic
2 tablespoons chopped parsley
3 lbs. cooked and peeled crawfish tails
1 No. 2 can tomatoes
2 tablespoons chopped green onion tops
2 small cans tomato paste
1/4 teaspoon red pepper
3 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon worchestershire sauce
1/2 cup chopped bell pepper
6 cups water
Make a roux by cooking the flour and fat together until a
golden brown. Stir constantly. Add onions, celery, bell
pepper and half of the garlic. Cook until onion is
transparent. Add tomatoes, tomato paste and stir to mix
well. Cook for 5 minutes. Add water, bring to a boil,
lower heat and simmer for 1 hour. Add 3 pounds crawfish
tails and garlic. Simmer for 15 minutes. Add parsely and
onion tops and cook 5 minutes longer. Serve over fluffy
steamed rice. Serves 10 generously.
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