Quick and Easy Recipes www.busycookrecipes.com

Ingredients
* 2 lbs. cleaned crawfish tails
* 1/4 cup tomato sauce
* 1 cup vegetable oil
* 3 quarts crawfish stock (any fish stock or water may be used)
* 1 cup flour
* 1 cup green onions, chopped
* 2 cups onions, chopped
* 1 cup chopped parsley
* 1 cup chopped celery
* salt to taste
* cayenne pepper to taste
* 1 cup chopped bell pepper
* dash of Pepper Sauce (hot sauce)
* 2 tablespoons garlic, diced

Directions
1. Place vegetable in a two gallon stock pot and heat over medium high heat.
2. Add flour and stir constantly until dark brown roux (thick paste) is achieved.
3. Add onions, celery, bell pepper and garlic. Saute until vegetables are wilted (3-5 minutes).
4. Add crawfish tails and cook until meat is pink and slightly curled.
5. Stir in tomato sauce and slowly add crawfish stock stirring constantly. Bring to a low boil, reduce heat to simmer and cook thirty minutes, stirring occasionally.
6. Add green onions and parsley and season to taste with salt, cayenne pepper and hot sauce.
About 6-8 generous servings. Serve hot.