Crayfish Stew

• 1 pound steamed crayfish tails, peeled, deveined, and chopped
• 1 1/2 cups seasoned, dry breadcrumbs
• 1 medium onion, finely chopped and divided
• 1/4 cup chopped green onion
• 2 stalks celery, finely chopped
• 2 small cloves garlic, minced and divided
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon red pepper, divided
• 4 eggs, beaten
• 1 quart water, divided
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 (6-ounce) can tomato paste
• 2 teaspoons sugar
• 1/2 cup vegetable oil
• Hot cooked rice

1. Combine crayfish, breadcrumbs, half of chopped onion, green onion, celery, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon red pepper in a large mixing bowl; stir until well blended. Add eggs and 1/4 cup plus 2 tablespoons water; mix well.
2. Shape mixture into 1 1/2-inch balls. Place on a waxed paper-lined baking sheet; cover and chill 1 hour.
3. Melt butter in a large Dutch oven over low heat. Add flour; stir until blended. Cook, stirring constantly, until roux is the color of a copper penny. Add remaining onion and garlic; cook until tender.
4. Add tomato paste, sugar, and remaining water, salt, and pepper; cook over medium-low heat, stirring until thickened. Remove from heat; set aside.
5. Brown crayfish balls in hot oil in a large skillet over medium heat. Drain on paper towels.
6. Add crayfish balls to roux in Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Serve over hot cooked rice in warm soup bowls.

crayfish, breadcrumbs, onion, green onion, stalks celery, garlic, salt, pepper, red pepper, eggs, water, butter, flour, tomato paste, sugar, vegetable oil, rice

Taken from www.myrecipes.com/recipe/crayfish-stew (may not work)