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