Crawfish Stew
Guest Cook: Darren P Barrilleaux DDS

1 cup Vegetable Oil
1½ cup All-Purpose Flour
2 large Spanish Onions
5 Garlic Cloves
2 Celery Stalks
1 Green Bell Pepper
2 packs Crawfish Tails
½ bunch Green Onions
¼ bunch Parsley
2 pinches Filé (Ground Sassafras)
3 pinches Paprika

Add salt, white pepper, red pepper, black pepper to taste.

* Crawfish stock made from frozen whole pre-boiled crawfish.  Put frozen crawfish in hot water, then peel tails.  Use peeled shells combined with crawfish boil fixings in a large pot and boil down.

* Pre-soak crawfish tails (product of China only) in the crawfish stock or if no stock use a mixture of liquid crab boil, lemon juice, crystal hot sauce, garlic powder, onion powder, red pepper, salt and soak overnight.

NOTE:  Adding too much pepper doesn't make food spicy, it makes BAD FOOD that is too HOT.

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