Servings
6 s
Ingredients
- 2 pounds Live crawfish
- Garlic
- 1 gallon Water
- Black Peppercorns
- 1 cup Vegetable oil
- Bay leaves
- 1 1/2 cups All-purpose flour
- 1 cup Finely diced onion
- 2 teaspoons Chopped parsley
- 2 teaspoons Chopped green onions
- 1 teaspoon Fresh ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Whole dried thyme
- 3 tablespoons Tomato paste
- 1 can Rotel tomatoes
- Salt
Directions
- Place crawfish in a large bowl and sprinkle with all but 3 tsp.
- of the salt.
- Allow to set for 20 minutes.
- Bring one gallon water to a boil in a 6 quart stock pot.
- Wash crawfish in several changes of fresh water until the water runs clear.
- Add the clean crawfish to the stockpot and bring the water back to a boil.
- In a heavy gauge pot, heat oil until very hot.
- Add flour, stirring constantly until the roux turns dark chestnut in color.
- Add garlic, bay leaves, black peppercorns and thyme.
- When the garlic is blonde, add onions, celery and bell peppers.
- When onions are translucent, add tomato paste and lower heat.
- When paste is cooked out, add Rotel tomatoes.
- Drain the crawfish, reserving the liquid.
- Peel.
- Pass the crawfish and the liquid through a food mill, strain and add 1/2 of the liquid to the roux and bring to a boil.
- Smooth out paste and add remaining liquid to the roux.
- Bring to a boil, then lower heat to simmer for one hour.
- Adjust seasonings with salt, cayenne Tabasco and Worcestershire sauce.
- Serve very hot.
- Posted to recipelu-digest Volume 01 Number 510 by jecraig@lan-inc.com on Jan 13, 98