2 pounds peeled crawfish
1/2 cup flour
1/2 cup cooking oil
2 medium onion, cut fine
1 1/2 tablespoons salt
1/4 bell pepper, chopped fine
1 rib celery, chopped fine
parsley, fine
1/2 teaspoon pepper
2 cup water |
Make roux, color of peanut butter, add onions, bell pepper and celery. Let simmer until fat rises, stirring often. Add 2 cups of water and let simmer about one hour with cover on pot. Season. Then add crawfish and fat. Cook about 20 minutes. Add more water to desired consistency. Serve over rice. Serves 4.
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