Crawfish Stew

• 3 Tbsp. fat or shortening
• 1/2 green pepper, chopped
• 1/2 clove garlic, minced
• 1/2 c. tomato sauce
• 1 Tbsp. Worcestershire sauce
• 2 lb. peeled crawfish tails
• salt and pepper to taste
• 2 small onions, chopped
• 2 stalks celery, chopped
• 2 Tbsp. flour
• 1/4 tsp. hot pepper sauce
• 1 1/2 c. water
• hot cooked rice
• cayenne pepper to taste

1. In an iron pot, heat fat or shortening until melted.
2. Add onion, green pepper, celery and garlic; saute until clear.
3. Add flour, stirring well to blend.
4. Gradually add tomato sauce, seasonings, water and crawfish tails; simmer on low heat for 30 minutes.
5. Serve over rice.
6. Serves 8.

shortening, green pepper, clove garlic, tomato sauce, worcestershire sauce, crawfish tails, salt, onions, stalks celery, flour, hot pepper sauce, water, rice, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304324 (may not work)