Crawfish Gumbo

Ingredients

• 1 1/2 cups crawfish tails
• 2 tablespoons butter
• Crawfish fat and water to make 3 1/2 pints
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 cup canned whole tomatoes, chopped
• 2 stalks celery, chopped
• Salt and pepper, to taste
• 1 bay leaf
• 1 tablespoon green onion tops
• 1 tablespoon gumbo file

Instructions

1. Make a golden roux. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes.
2. Return to heat. Add tomatoes, and cook for 5 minutes.
3. Add fat, water and bay leaf. Bring to a boil. Reduce heat and simmer and add salt and pepper. Simmer for 40 minutes.
4. In another skillet, fry in butter over low heat, green onions and tails, for 2 to 3 minutes.
5. Add to gumbo. Put in file.
6. Serve over hot, cooked rice.