1/2 cup onions, chopped
1/2 cup bell pepper, chopped
3/4 tsp. garlic powder (or fresh garlic, chopped)
3 1/3 oz. tomato paste
3/4 cup oil
1 1/4 cup flour
1 1/4 tsp. black pepper or to taste
1 Tbl. salt or to taste
1/4 tsp. cayenne pepper or to taste
1 quart + 1 1/3 cup BOILING water
2 lbs. crawfish tails
2 Tbls. butter
1/4 oz. flat leaf parsley (optional)
Heat oil to 200 degrees and add flour and cook on LOW heat 10 minutes - stirring constantly. DO NOT BROWN DARK.
Add onions, bell pepper, tomato paste, and garlic powder and cook for 15 minutes. Stir.
Add boiling water, black pepper, cayenne pepper, salt and cook for 20 minutes.
Add crawfish tails and butter (if not fresh packs of crawfish tails). Cook for 20 minutes.
Add green onions and parsley and cook for about 5 minutes.
Serve over rice.
Note: You MUST have all ingredients prepared and IN SEQUENCE as needed BEFORE STARTING. You do not have any time to stop once you begin cooking.