| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 10 | Servings | |
INGREDIENTS
| Waldine Van Geffen VGHC42A | ||
| 1 | c | Flour |
| 1 | c | Oil |
| 2 | c | Onions — chopped |
| 1 | c | Celery — chopped |
| 1/2 | c | Green pepper — chopped |
| 3 | ts | Salt |
| 1/2 | ts | Red pepper |
| 1/2 | ts | Black pepper |
| 1 | ts | Worcestershire sauce |
| 30 | ml | Garlic — chopped |
| 1 | cn | #2 tomatoes |
| 1 | sm | Can tomato paste |
| 6 | c | Water |
| 3 | lb | Peeled crawfish tails |
| 2 | tb | Parsley — chopped |
| 2 | tb | Green onion tops — chopped |
INSTRUCTIONS
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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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