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(Makes 4 Servings)


1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water

1 clove garlic, mashed 1 tablespoon green onion

1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat

1/4 cup all-purpose flour 1 teaspoon salt

1 small onion, chopped 1/4 teaspoon sugar

1 stick celery, chopped 1/4 teaspoon red pepper

1 bay leaf 1 tablespoon chopped parsley

3/4 cup whole tomatoes, canned or fresh, chopped


In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir

constantly until a deep golden brown; take pot away from heat for fear of burning; add

onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add

1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce

simmers; then reduce heat again.

While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,

cook over high heat, stirring constantly until it comes to a boil.

Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if

needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of

cooked rice.

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