Crawfish Gumbo

• 1 c. vegetable oil
• 1 c. flour
• 2 large onions, chopped
• 1 (8 oz.) can tomato sauce
• 3 qt. chicken broth
• 1 bell pepper, chopped
• 2 large cloves garlic
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. red pepper
• 2 1/2 lb. peeled crawfish and fat
• 1/2 c. parsley, chopped
• 1/2 c. green onions, chopped

1. Make a roux with oil and flour.
2. Add onions.
3. Cook until clear in color.
4. Add tomato sauce.
5. Cook for 10 minutes.
6. Add chicken broth, then bell pepper, garlic, salt and black and red peppers. Bring to a boil and cook for 20 minutes.
7. Add fat and simmer for 40 minutes or until the desired thickness is achieved.
8. Add crawfish and simmer for 15 minutes until done.
9. Sprinkle parsley and green onions on top.
10. Serves 8.

vegetable oil, flour, onions, tomato sauce, chicken broth, bell pepper, garlic, salt, black pepper, red pepper, crawfish, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313641 (may not work)