Crawfish Stew

• 1/4 c. butter or margarine
• 1/3 c. all-purpose flour
• 1 c. each: chopped onions and celery
• 1 jalapeno pepper, seeded, deveined and diced
• 2 c. water
• 1 (14 1/2 to 16 oz.) can tomatoes, crushed
• 2 c. (8 oz.) crawfish tails
• 1 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 (10 oz.) pkg. frozen sliced okra
• 1 medium red or green pepper, chopped
• 1/4 c. chopped parsley
• 2 tsp. gumbo file powder
• 3 c. hot cooked rice

1. Melt butter in a large heavy pot (iron preferred).
2. Blend flour and stir over medium-low heat until roux is dark brown.
3. Add onions, celery and jalapeno pepper; cook until tender and crisp. Stir in water, tomatoes, crawfish and seasonings. Simmer over medium heat 15 minutes.
4. Add okra, pepper and parsley.
5. Simmer until tender-crisp, about 10 minutes.
6. Stir in file powder.
7. Ladle stew into soup bowls.
8. Top each serving with 1/2 cup fluffy rice. Makes 6 servings.

butter, allpurpose, onions, pepper, water, tomatoes, crawfish tails, salt, ground black pepper, okra, red, parsley, gumbo file powder, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295109 (may not work)