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Categories:
vegetable oil flour onions tomato sauce chicken broth bell pepper garlic salt black pepper red pepper crawfish parsley green onions
Viewed: 47 - Published at: 8 years agoIngredients
- 1 c. vegetable oil
- 1 c. flour
- 2 large onions, chopped
- 1 (8 oz.) can tomato sauce
- 3 qt. chicken broth
- 1 bell pepper, chopped
- 2 large cloves garlic
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper
- 2 1/2 lb. peeled crawfish and fat
- 1/2 c. parsley, chopped
- 1/2 c. green onions, chopped
Method
- Make a roux with oil and flour.
- Add onions.
- Cook until clear in color.
- Add tomato sauce.
- Cook for 10 minutes.
- Add chicken broth, then bell pepper, garlic, salt and black and red peppers. Bring to a boil and cook for 20 minutes.
- Add fat and simmer for 40 minutes or until the desired thickness is achieved.
- Add crawfish and simmer for 15 minutes until done.
- Sprinkle parsley and green onions on top.
- Serves 8.
