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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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Natchitoches, LA Ingredients:
2 tablespoons flour |
2 tablespoons vegetable oil |
3 (10 1/2 ounce) cans chicken broth |
1 medium bell pepper, chopped |
2 medium onions, chopped |
3 celery ribs, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (15 ounce) can tomato sauce |
1 tablespoon parsley flakes |
1 teaspoon accent seasoning |
3 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon basil |
1/4 teaspoon poultry seasoning |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
2 lbs crayfish tails |
1/2 cup chopped green onion |
hot cooked rice |
Directions:
1. Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel - Do not let burn; set aside.
2. In a Dutch oven, add all ingredients except crawfish and green onions.
3. Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
4. Add roux, stirring occasionally and cook for 30 minutes.
5. Add crawfish and green onions and cook for 10 minutes longer.
6. Serve over a bed of rice.
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