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Categories:Viewed: 102 - Published at: 2 years ago
Ingredients
- 2 lb. crawfish tails
- 2 large onions
- 1 stalk celery
- 2 cloves garlic
- 2 medium bell peppers
- 1 stick butter
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped onion tops
- salt, red and black pepper to taste
- 1 Tbsp. flour
- 1 c. water
Method
- Mince onions, celery, bell peppers and garlic.
- Cook slowly for 30 minutes or until vegetables are golden brown.
- Stir in tablespoon of flour.
- Add crawfish tails with fat.
- Season with salt and pepper to taste.
- Add one cup of hot water according to desired thickness of gravy.
- Let simmer in a covered pot until tails are tender.
- Add onion tops and parsley.
- Serve over hot rice.
- Serves 4 to 6.
