Crawfish Stew - cooking recipe

Ingredients

3 Tbsp. fat or shortening
1/2 green pepper, chopped
1/2 clove garlic, minced
1/2 c. tomato sauce
1 Tbsp. Worcestershire sauce
2 lb. peeled crawfish tails
salt and pepper to taste
2 small onions, chopped
2 stalks celery, chopped
2 Tbsp. flour
1/4 tsp. hot pepper sauce
1 1/2 c. water
hot cooked rice
cayenne pepper to taste

Preparation

In an iron pot, heat fat or shortening until melted.
Add onion, green pepper, celery and garlic; saute until clear.
Add flour, stirring well to blend.
Gradually add tomato sauce, seasonings, water and crawfish tails; simmer on low heat for 30 minutes.
Serve over rice.
Serves 8.