• 3-4 tablespoons (approximately 1/3 pint) Kary’s Roux
  • 1 bell pepper
  • 2 stalks celery
  • 2 cloves garlic
  • 2 pounds crawfish or shrimp
  • 2 small cans tomato sauce
  • 5 ounces cream of mushroom soup
  • 1/4 teaspoon red pepper
  • 1/2 cup onion tops
  • 1 onion
  • 1/2 teaspoon black pepper
  • 1/4 cup parsley
  • 1 teaspoon paprika
  • 5 quarts water
  • 1 tablespoon salt

Grind or chop fine all vegetables, then add all ingredients, except crawfish, to large pot. Boil for 45 minutes, stirring occasionally. Then add crawfish and simmer for 30 minutes. Serve over rice. Serves 6.

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