Crawfish creole

Yield: 10 Servings

Measure Ingredient
Waldine Van Geffen VGHC42A
1 cup Flour
1 cup Oil
2 cups Onions -- chopped
1 cup Celery -- chopped
½ cup Green pepper -- chopped
3 teaspoons Salt
½ teaspoon Red pepper
½ teaspoon Black pepper
1 teaspoon Worcestershire sauce
30 millilitres Garlic -- chopped
1 can #2 tomatoes
1 small Can tomato paste
6 cups Water
3 pounds Peeled crawfish tails
2 tablespoons Parsley -- chopped
2 tablespoons Green onion tops -- chopped

Make a roux by cooking the flour and oil together over moderate heat (you must stir constantly so it will not burn) until golden brown. Add onion, celery, bell pepper, seasonings and half of the garlic. Cook until onion is transparent. Add tomatoes and tomato paste. Stir to mix well and cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add crawfish tails and remaining garlic. Simmer for 15 minutes. Add parsley and onion tops. Cook for 5 minutese longer. Serve over fluffly steamed rice.

Source: The Times-Picayune (wrv) Recipe By :

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