Rose & Steve's Recipes

Ingredients

• 1/2 cup butter, cubed
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1-1/4 cups chopped celery
• 1 cup chopped green pepper
• 1/2 cup chopped green onions
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds frozen cooked crawfish tail meat, thawed
• Hot cooked rice

Directions

• In a large heavy skillet, melt butter; stir in flour.
• Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste.
• Add the celery, pepper and onions; stir until coated.
• Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper.
• Bring to a boil.

• Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
• Discard bay leaf.
• Add crawfish and heat through.
• Serve with rice.