2 lbs. crawfish tails, peeled
2 lg. onions
1 stalk celery
2 cloves garlic, minced
1 stick oleo
2 med. bell peppers
1/2 cup parsley, chopped
1/2 cup green onions, chopped
Red or black pepper
Salt
2 tbsp. flour
1 cup or more water
Tony Chachere's or Paul Prudomnes
seasoning, to taste
Finely chop onions, bell pepper and celery. Cook in melted oleo
over low heat for 30 minutes or until vegetables are cooked.
Stir in flour; add crawfish tails and water. Season after stirring
well. Add garlic and 1/2 of parsley.
Cook over medium heat until tails are tender. Add green onions
and remaining parsley. Serve hot over cooked rice.
Note: It is better if made the day before or early in the morning.
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