1 Cup flour
1 cup oil
3 lbs. Crawfish (w/ crawfish fat if
available)
2 cups chopped onions
1/2 cup chopped green pepper
1 cup chopped celery
3 cloves finely chopped garlic
1/2 cup chopped green onion tops
2 Tbs. Chopped parsley
1 Tbs. Tabasco or Louisiana Hot Sauce
3 tsp. Salt
1/2 tsp. Black pepper
1/2 tsp. Cayenne pepper
18 oz. Liquid (you can use water, stock, beer or wine-I use a combination of wine and water.)
Sauté onion, green pepper, celery and garlic until tender. In pot, combine flour and oil to make a roux. Stir constantly to prevent burning and cook until lightly golden. Add sautéed vegetables and half of liquid to finished roux along with crawfish fat and cook about 10 minutes, stirring occasionally. Ad crawfish, and the remaining liquid and cover. Let this cook about 30 minutes on low heat, stirring occasionally. Add salt, cayenne pepper and hot sauce, green onion tips and parsley. Simmer 30 minutes, covered, until seasons blend. Serve over Rice.
(Note: the measurements for spices are only suggestions, you can add more or less to your taste. Also, you can substitute shrimp for crawfish, but the shrimp should cook for less time.)
-- submitted by CANDSAM
