Serves 8
2 tbsp flour
2 tbsp vegetable oil
3 (10.5 ounce) cans chicken broth
1 medium bell pepper chopped
2 medium onions chopped
3 celery ribs, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tbsp parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp poultry seasoning
1 tsp worcestershire sauce
1 tsp lemon juice
2 lbs crawfish tails
hot cooked rice
1. Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with wooden
spoon until the color of caramel--DO NOT LET BURN, set aside.
2. In pot, add all ingredients except crawfish and green onions.
3. Bring to boil, reduce heat and simmer 2 hours or until vegetables are tender.
4. Add roux, stirring occasionaly and cook for 30 minutes.
5. Add crawfish and green onions. Cook for another 10 minutes.
6. Serve over bed of rice