Ingredients

3 pounds fresh crawfish tailmeat
½ cup salt
3/4 cup flour
1 lemon, sliced
3/4 cup salad oil
Salt & pepper, to taste
1/3 total Crawfish tails
1 bell pepper, minced
2 large onions, minced
4 cloves garlic, minced
2 stalks celery, minced
3 quarts hot water
½ cup parsley, minced
1 T Worcestershire sauce
½ cup green onions, minced
1 bay leaf, optional

Directions:

Combine flour and salad oil over low heat, stirring constantly to make a brown roux (or ready-made roux). Add onions, celery, bell pepper and garlic. Cook until wilted. Add hot water and blend well. Season with salt, pepper, and lemon slices; add crawfish fat and bay leaf. Cook for 1 hour. Remove bay leaf. Add crawfish tails, cover pot and cook another 15 minutes. Add stuffed heads (see next recipe), green onions and parsley. Cook another 10 minutes and serve over steaming rice.

1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice

Directions:

Brown sausage in a pan. Sauté onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and sauté together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.