Crawfish Creole

This crawfish dish is filled with crawfish tailmeat, along with tomatoes, margarine, Cajun/Creole seasonings, and more. Serve this over rice, and you have a feast!

Ingredients:

• 2 lbs. Louisiana crawfish tailmeat
• 2-2 1/2 c. water
• 1 14-oz. can diced tomatoes
• 1 sm. can tomato paste
• 2 T. margarine
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1/4 c. chopped green onions
• 1 t. Cajun/ Creole seasoning
• Dash garlic powder
• 1 T. parsley
• 1 T. sugar
• 1-2 t. salt, to taste
• 1 t. lemon pepper
  1/3 c. flour
• 1/3 c. cooking oil
  

Directions:

1. Sauté’ chopped vegetables in margarine until soft.
2. While vegetables are simmering, make a roux with the flour and oil, stirring until it reaches a caramel color. Add softened vegetables to the
3. roux.
4. Add tomatoes and stir. Simmer for 5 minutes.
5. Add tomato paste and other seasonings. Add water until it reaches desired consistency. Cover and simmer for 15 minutes.
6. Add crawfish and stir over medium heat for about 3 minutes. Cover and simmer over low heat for 5 minutes. Sprinkle in parsley.
7. Serve over rice. Freezes very well.