1 – 1/2 cup crawfish tails
1 – 1/2 pint cold water
1 clove garlic, mashed
1 tablespoon green onion
1/4 cup cooking oil
1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour
1 teaspoon salt
1 small onion, chopped
1/4 teaspoon sugar
1 stick celery, chopped
1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice.
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