Crawfish Creole

This stuff is good ya'll. Viva La Louisiane!

Crawfish Creole

3 tablespoons bacon grease
2 rounded tablespoons all purpose flour
1 large onion, finely chopped (about 1 lb.)
2 ribs celery, finely chopped
1 medium bell pepper, finely chopped
grated rind and juice from 1/2 lemon
2 cloves garlic
1 1/2 tsp Worcestershire sauce
3-4 dashes Tabasco sauce
1 pinch thyme
1 tsp Tony Cachere's (add more if you like it hotter)
1 bay leaf
1 can tomato paste
salt to taste
2 cups water
2 lbs peeled cooked crawfish*
3 green onions (scallions) sliced white parts and green

In a large, deep heavy bottom pot, heat bacon grease over medium high heat. Whisk in flour, stirring constantly. Switch to a large metal spoon and keep stirring, being sure to scrape up the bottom edges of the pan where the roux can collect and stick. The roux should slowly darken as you stir. If dark brown flecks appear, throw it out and start over. You've burned it. (Be careful to keep the roux off of your skin. It is sticky and will burn a hole right through you. Cajun napalm. You've been warned.)

When the roux reaches a nice caramel brown color add the chopped white onions. Cook stirring constantly over medium low heat until onions are essentially caramelized. This takes about 15 minutes.

Add celery, pepper, and garlic to the onion mixture. Saute until vegetables are softened. Add everything else except for the crawfish and the green onions, incorporating each ingredient before adding the next. Cook at a slow simmer for 30 - 45 minutes, stirring occasionally. Do not let it stick to the bottom of the pan. Twenty minutes before serving add the crawfish and the green onions. Stir well and cook for 15- 20 minutes until heated through. Serve over rice.

*Buy Louisiana Crawfish, not that junk from China. There's a world of difference in the taste.

Serves: 6 hungry people