1/2 cup onions, chopped
1/2 cup bell pepper, chopped
3/4 teaspoon garlic powder (or fresh garlic, chopped)
3-1/3 ounce tomato paste
3/4 cup oil
1-1/4 cup flour
1-1/4 teaspoon black pepper, or to taste
1 tablespoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1 quart + 1-1/3 cups boiling water
2 lb crawfish tails
2 tablespoons butter
green onions
1/4 ounce flat leaf parsley, optional
Heat oil to 200°F 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:
It is best to have all ingredients prepared and in sequence as needed before starting. You do not have any time to stop once you begin cooking.