Crawfish Creole

• 1/4 c. salad oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 3 1/2 c. stewed tomatoes
• 1 c. tomato sauce
• 2 whole bay leaves
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 Tbsp. chili powder
• 1/8 tsp. Tabasco
• 2 lb. cooked, cleaned crawfish tails
• 2 Tbsp. flour
• 1/3 c. water

1. Preheat electric skillet to 300u0b0.
2. Pour in oil and saute onions, celery and green pepper until tender but not brown.
3. Add tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder and Tabasco.
4. Mix well, add crawfish.
5. Cover and reduce temperature. Simmer 30 minutes or longer.
6. Mix flour and water.
7. Add to mixture and cook about 5 minutes longer or until thickened.
8. Serve over cooked rice.
9. Serves 6.

salad oil, onion, celery, bell pepper, tomatoes, tomato sauce, bay leaves, sugar, salt, chili powder, tabasco, crawfish tails, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470075 (may not work)