Ingredients
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2 tablespoons flour
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2 tablespoons vegetable oil
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3 (10 1/2 ounce) cans chicken broth
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1 medium bell pepper, chopped
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3 celery ribs, chopped
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1 (10 1/2 ounce) can cream of mushroom soup
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1 (15 ounce) can tomato sauce
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1 tablespoon parsley flakes
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1 teaspoon Accent seasoning
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3 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon basil
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1/4 teaspoon poultry seasoning
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1 teaspoon Worcestershire sauce
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1 teaspoon lemon juice
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hot cooked rice
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2 medium onions, chopped
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1/2 cup chopped green onion
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2 lbs crayfish tails
Instructions
- Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
- In a Dutch oven, add all ingredients except crawfish and green onions.
- Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
- Add roux, stirring occasionally and cook for 30 minutes.
- Add crawfish and green onions and cook for 10 minutes longer.
- Serve over a bed of rice.