• Excellent site! Enjoy!
• 1-1/2 cups (350 ml) crawfish tails
• 1-1/2 pint cold water
• 1/4 cup (60 ml) cooking oil
• 1 pint cold water mixed with 1/2 cup (125 ml) crawfish fat
• 1/4 cup (60 ml) all-purpose flour
• 1 tsp (5 ml) salt
• 1 small onion, chopped
• 1/4 tsp (1 ml) sugar
• 1 stick celery, chopped
• 1/4 tsp (1 ml) red pepper
• 1 clove garlic, mashed
• 1 tbsp (15 ml) green onion
• 1 bay leaf
• 1 tbsp (15 ml) chopped parsley
• 3/4 cup (175 ml) whole tomatoes, canned or fresh, chopped

• In a heavy bottomed pot, make a roux by adding flour to heated oil.
• Over low heat, stir constantly until a deep golden brown.
• Take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutesor until tender, stir.
• Return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat,stirring until sauce simmers then reduce heat again.
• While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
• Add sauce to fat and water, let simmer 1 hour.
• Season with salt and pepper again if needed.
• Add crawfish tails,green onion and parsley.
• Serve in soup plate over a scoop of cooked rice.

COOKING TIP:Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.