CRAWFISH STEW

Steps:

• Make a roux. Add onions, celery, whole tomatoes, and tomato paste to roux. Cook in uncovered pot over medium heat for about 40 minutes, or until oil separates from tomatoes. Set aside. Put 1 gallon of water, garlic, and the crawfish fat to boil in uncovered pot over medium heat, stirring constantly, until it boils. Season generously with salt, black pepper, and cayenne. Add roux mixture. Cook in uncovered pot slowly for 1 hour. Add crawfish tails and continue boiling slowly in uncovered pot for another 20 minutes. Add green onion tops and parsley. For crawfish bisque, add heads.