| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Soups, Cajun, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 1 |
c |
Flour |
| 1 |
|
Onion, minced |
| 1/4 |
c |
Parsley, minced |
| 3 |
|
Pods garlic, minced |
| 1/4 |
c |
Celery leaves, minced |
| 1 |
lb |
Crawfish tails, cleaned |
| 8 |
c |
Water |
| 1/2 |
c |
Crawfish fat |
|
|
Seasonings to taste |
INSTRUCTIONS
Make a roux by cooking shortening and flour together to make a golden
brown color while stirring constantly. Add onions and cook until soft. Add
crawfish fat. Stir constantly while cooking over low heat until shortening
floats on top. Add water and seasonings. Simmer over a low heat for 30 min.
About 1/2 hr. before serving, add garlic and crawfish tails and let simmer
for 25 min. longer. Add parsley, green onion tops, celery leaves and simmer
5 min. longer. Just before serving, add about 3/4 tsp. file powder, if
desired. Serve in soup plates with hot steamed rice and Tabasco sauce, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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