Gypsy's Crawfish Creole

Description

This is a great way to use those crawfish tails that are left over after a crawfish boil.

What you need

1 4 qt pot
1 large cooking spoon

Ingredients

2 lbs. cooked, peeled crawfish tails
1/2 stick of margarine
1 1/2 tbs.. roux
1 capful olive oil
1 med. onion (chopped)
1 med. bell pepper (chopped)
3/4 cup green onions (chopped)
2 cloves garlic (minced)
1 stick celery (chopped fine)
1 cup water
1 can (28 oz.) crushed tomatoes in puree
1 tsp. garlic salt
1 bay leaf
1 tsp. Mrs. Dash (original)
1/2 tsp. paprika
1 tsp. sugar
1 tsp. Louisiana Hot Sauce
1 tsp. worcestershire sauce
1/2 tsp. basil
Tony Chachere's "More Spice" seasoning to taste
salt to taste

What you need to do

Heat margarine, roux and olive oil in 4 qt. pot.
Add onion, green onions, bell pepper, celery and garlic.
Sauté till onions are transparent.
Add water and tomatoes. Stir well.
Simmer for at least 45 minutes; stirring occasionally.
Add crawfish tails and spices. Stir well.
Simmer for another 45 minutes.
Serve over fluffy rice.
Yield: Serves 6 to 8.