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SEAFOOD PRODUCER WHOLESALE/RETAIL DISTRIBUTOR
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Specializing in and
Louisiana Seafood and Food Products
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Crawfish
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Crawfish File' Gumbo
| 20 lbs. live
Louisiana crawfish |
4 minced garlic
cloves |
| 1 c. oil |
1 gal. warm water |
| 1 c. flour |
Salt & cayenne pepper
to taste |
| 2 c. chopped
onions |
1/2 c. chopped green
onion tops |
| 1 c. chopped
celery |
1/2 c. chopped
parsley |
| 1/2 c. chopped
bell pepper |
2 t. file' powder |
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Boil, scald or steam crawfish. Peel and set tails and "butter"
(yellow substance in crawfish head) aside separately. Mix oil and flour to
make a roux. Mix onions, celery, bell pepper and garlic into roux and cook
over medium heat until onions are wilted. Add water and "butter," stirring
until roux comes to a boil. Boil slowly, uncovered, for 1 hour. Season to
taste. Add crawfish tails and cook 30 minutes. Add onion tops, parsley and
file' powder when ready to serve. Serve in soup plates over cooked rice.
Serves 6. |
A page of recipes is provided with
your crawfish order.
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