This is the most popular of all crawfish dishes cooked in Bayou country.
	It is easy to prepare and although similar to crawfish bisque, this dish
	may be completed in half the time. 
	2 lbs. cleaned crawfish tails
	1/4 cup tomato sauce
	1 cup vegetable oil
	3 qts. crawfish stock or water
	1 cup flour
	1 cup chopped green onions
	2 cups chopped onions
	1 cup chopped parsley
	1 cup chopped celery
	Salt and cayenne pepper to taste
	1 cup chopped bell pepper
	Dash of Pepper Sauce
	2 tbsp. diced garlic
	A rich crawfish stock will certainly make this dish a winner. Any shellfish
	stock or fish stock may be substituted, but the dish will be good even if
	plain water is used. In a two gallon stock pot, heat oil over medium high
	heat. Add flour and using a wire whip, stir constantly until dark brown
	roux is achieved. When brown, add onions, celery, bell pepper and garlic
	and saute until vegetables are wilted, approximately three to five minutes.
	Add crawfish tails and cook until meat is pink and slightly curled. Stir
	in tomato sauce and slowly add crawfish stock stirring constantly until all
	is incorporated. Bring to a low boil, reduce to simmer and cook thirty
	minutes, stirring occasionally. Add green onions and parsley and season to
	taste using salt and pepper. When done, serve over white rice with a few
	dashes of Pepper Sauce. 

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