Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cleaned crawfish tails |
| 1 \N | Stick corn oil margarine |
| 1 large | Onion; chopped fine |
| 2 \N | Ribs celery; chopped fine |
| 1 medium | Bell pepper; chop fine |
| 1 \N | Recipe golden roux (below) |
| 2 teaspoons | Salt |
| ¼ teaspoon | Red cayenne pepper |
| 1 teaspoon | Paprika |
| ½ cup | Water |
| ½ \N | Stick corn oil margarine |
| 4 tablespoons | Flour |
GOLDEN ROUX
Saut‚ onions, celery and bell pepper in margarine; add salt and paprika.
Add golden roux. Stir until well blended. Add crawfish tails; cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add additional water if too thick. Serve hot over rice. Serves 4.
To make golden roux: Melt margarine in a cast iron skillet over low temperature. Blend in flour; cook until golden color, stirring occasionally. Takes about 15 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .