Crawfish Creole

Name: Crawfish Creole
Ingredients: 1/4 c. salad oil; 1 c. chopped onion; 1 c. chopped celery; 1 c. chopped bell pepper; 3 1/2 c. stewed tomatoes; 1 c. tomato sauce; 2 whole bay leaves; 1 Tbsp. sugar; 1 Tbsp. salt; 1 Tbsp. chili powder; 1/8 tsp. Tabasco; 2 lb. cooked, cleaned crawfish tails; 2 Tbsp. flour; 1/3 c. water

14 ingredients

9 steps

Ingredients

1/4 c. salad oil
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
3 1/2 c. stewed tomatoes
1 c. tomato sauce
2 whole bay leaves
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. chili powder
1/8 tsp. Tabasco
2 lb. cooked, cleaned crawfish tails
2 Tbsp. flour
1/3 c. water

Directions

1

Preheat electric skillet to 300°.
2

Pour in oil and saute onions, celery and green pepper until tender but not brown.
3

Add tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder and Tabasco.
4

Mix well, add crawfish.
5

Cover and reduce temperature. Simmer 30 minutes or longer.
6

Mix flour and water.
7

Add to mixture and cook about 5 minutes longer or until thickened.
8

Serve over cooked rice.
9

Serves 6.