Recipe - Crawfish Creole

Waldine Van Geffen VGHC42A
1 cup Flour
1 cup Oil
2 cup Onions chopped
1 cup Celery chopped
One half cup Green pepper chopped
3 teaspoon Salt
One half teaspoon Red pepper
One half teaspoon Black pepper
1 teaspoon Worcestershire sauce
30 ml Garlic chopped
1 cn #2 tomatoes
1 small Can tomato paste
6 cup Water
3 pound Peeled crawfish tails
2 tablespoon Parsley chopped
2 tablespoon Green onion tops chopped

Make a roux by cooking the flour and oil together over moderate heat (you
must stir constantly so it will not burn) until golden brown. Add onion,
celery, bell pepper, seasonings and half of the garlic. Cook until onion is
transparent. Add tomatoes and tomato paste. Stir to mix well and cook for 5
minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add
crawfish tails and remaining garlic. Simmer for 15 minutes. Add parsley and
onion tops. Cook for 5 minutese longer. Serve over fluffly steamed rice.
Source: The TimesPicayune (wrv)

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip