Ingredients:
• 1 pounds crawfish tails
• 1 cup oil
• 3/4 cup flour
• 1 1/2 cups chopped onions
• 1/4 cup chopped celery
• 1/3 cup finely minced garlic
• 2/3 cup green peppers
• 1/4 cup butter
• 1/2 cup tmato paste
• 1 can chicken broth
• 3 cups water
• 2 chicken flavored bouillon cubes
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon fancy paprika
• Tabasco sauce to taste

My a Roux by stirring oil and flour over medium heat in a large dutch oven pot. When roux reaches peanut butter color, add onions, celery, green peppers and saute for 5 minutes. Remove from heat.

In another small skillet, melt butter and add tomato paste. Saute until thick and smooth, about 5 minutes. Combine this to the Roux mixture. Add broth, water and bouillon cubes and the remainder of the seasonings.

Cook for an hour on low heat, adding the crawfish tails at the last 10 minutes.

Compliments of Monica Zimmerman.