20 lbs. live Louisiana crawfish
1 c. oil
1 c. flour
2 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
4 minced garlic cloves
1 gal. warm water
Salt & cayenne pepper to taste
1/2 c. chopped green onion tops
1/2 c. chopped parsley
2 t. file’ powder
Boil, scald or steam crawfish. Peel and set tails and “butter” (yellow substance in crawfish head) aside separately. Mix oil and flour to make a roux. Mix onions, celery, bell pepper and garlic into roux and cook over medium heat until onions are wilted. Add water and “butter,” stirring until roux comes to a boil. Boil slowly, uncovered, for 1 hour. Season to taste. Add crawfish tails and cook 30 minutes. Add onion tops, parsley and file’ powder when ready to serve. Serve in soup plates over cooked rice