tag:blogger.com,1999:blog-27619154.post-69072641493079871662007-11-14T13:08:00.000-06:002007-11-14T13:12:48.848-06:00INGREDIENTS<br />1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water<br />1 clove garlic, mashed 1 tablespoon green onion<br />1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat<br />1/4 cup all-purpose flour 1 teaspoon salt<br />1 small onion, chopped 1/4 teaspoon sugar<br />1 stick celery, chopped 1/4 teaspoon red pepper<br />1 bay leaf 1 tablespoon chopped parsley<br />3/4 cup whole tomatoes, canned or fresh, chopped<br />Directions<br />In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir<br />constantly until a deep golden brown; take pot away from heat for fear of burning; add<br />onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add<br />1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce<br />simmers; then reduce heat again.<br />While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,<br />cook over high heat, stirring constantly until it comes to a boil.<br />Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if<br />needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of<br />cooked rice. (makes 4 servings)<br /><br />If you have enjoyed this recipe please tell at least one friend about this blog or our website:<br /><a href="http://www.outstanding-recipes.com/">http://www.outstanding-recipes.com/</a> Thank-you!<div class="blogger-post-footer"><SCRIPT LANGUAGE="JavaScript" SRC = "http://www.best-advertising.us/cgi-bin/randomads.cgi?clr=0&t=h&k1=cookbook&k2=recipe&k3=recipes"> </SCRIPT></div>Outstanding-Recipes.Comnoreply@blogger.com