Crawfish Stew

Leslie Davis - Wednesday, May 30, 2012

5 lbs. Louisiana crawfish tailmeat

3 3/4 c. flour

3 3/4 c. oil

2 lg. white onions, chopped

2 bell peppers, chopped

2 stalks celery, chopped

5 cloves garlic, minced

4 t. tomato sauce

1 c. water

2 bunches green onions, sliced

3 T. chopped parsley

Combine flour and oil and stir over medium heat to make a dark brown roux. Add white onions, bell pepper, celery and garlic. Saute' until tender. Add tomato sauce and salt and pepper to taste. Add more water if necessary. Cook 15 minutes over medium heat. Skim off and discard excess oil. Add crawfish, green onions and parsley. Cook over very low heat for about 3 hours.