1-1/2 cup crawfish
1/4 cup all-purpose flour
1 clove garlic, mashed
1-1/2 pint. cold water
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon green onion
1/2 cup cooking oil
1 small onion, chopped
1 stick celery, chopped
1 bay leaf
3/4 cup whole tomatoes
1 pint. cold water mixed with
1/2 cup crawfish fat
1/4 teaspoon red pepper
1 tablespoon chopped parsley
In a heavy bottom pot, make a roux by adding flour to heated oil. Over low heat stir constantly until a deep golden brown. Take pot away from heat for fear of burning. Add onions, garlic and celery; cook about 5 minutes or until tender. Stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. Cook over high heat, stirring until sauce simmers, then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepot. Cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water; let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onions and parsley. Serve in soup plate over a scoop.