| 3 lbs. Peeled crawfish tails | 1 tbsp. flour |
| 1 tbsp. margarine | 1 c. celery, chopped |
| 1/2 c. green pepper, chopped | 2 c. green onion, chopped |
| 3 cloves garlic, minced | 2 bay leaves |
| 1/2 c. dried parsley flakes | 1/2 c. tomato sauce |
| Salt and pepper | Tabasco sauce and cayenne pepper |
| Make a roux of the flour and 1 tbsp. water. Sauté vegetables until tender. Add bay leafs and seasonings. Add roux to vegetables and stir until well blended. Add tomato sauce. Cook on low heat for 30 minutes. Stir occasionally. Add crawfish.
Simmer 5 minutes until tails are tender. Remove bay leaves. Correct seasoning to taste. Add parsley. Serve over bed of cooked rice.
Shrimp will work as well. (c)2000Recipes4U.com(tm) |