Crawfish File Gumbo

• 1 c. oil
• 1 c. flour
• 1 c. chopped celery
• 1 c. chopped onions
• 1 gal. water
• 1 (6 oz.) can tomato paste
• 2 Tbsp. butter
• 1 (10 oz.) can Ro-Tel tomatoes
• 1 lb. crawfish tails with fat
• 1 lb. claw crabmeat
• 1/2 c. bell pepper, chopped
• 1/2 c. green onion tops, chopped
• 1/2 c. parsley
• garlic, salt and pepper to taste
• file

1. Heat oil in a large black pot.
2. Add flour to oil.
3. Make a dark roux.
4. Add celery and onions.
5. Saute 30 minutes.
6. Add water. Brown tomato paste in butter.
7. Cook until it loses its bright red color.
8. Add 1/2 to 3/4 can Ro-Tel tomatoes.
9. Add this mixture to other pot and simmer 1 hour.
10. Add crawfish, crabmeat, green onion tops, bell pepper and parsley.
11. Adjust seasonings and simmer about 30 minutes.
12. This is a thin gumbo.
13. To thicken, add cornstarch, dissolved in water.
14. Serve over rice.
15. Add file to finished bowl.

oil, flour, celery, onions, water, tomato paste, butter, rotel tomatoes, crawfish tails, claw crabmeat, bell pepper, green onion, parsley, garlic, file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861431 (may not work)