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Gravy For Heads

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Ingredients
  Crawfish tails 2 Pound, peeled
  Flour 1 Cup (16 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Onions 2 Large, chopped
  Celery sticks 3 , chopped
  Bell pepper 1 Large, chopped
  Green onions 3⁄4 Cup (12 tbs), chopped
  Parsley 1⁄2 Cup (8 tbs), chopped
  Tomatoes 1 Can (10 oz) (Ro-Tel)
  Canned tomato sauce 8 Ounce (1 Can)
  Crab boil 1 Tablespoon (Liquid)
  Garlic 3 Clove (15 gm), chopped
  Water 2 Quart
  Salt To Taste
  Red pepper To Taste
Directions

Make a roux.
When roux is a dark chocolate color, add onions, celery, bell pepper, and garlic.
Simmer on low heat until onions are clear.
Add Ro-tel, tomato sauce, and liquid crab boil.
Add 1 quart water.
Cook slowly about 30 minutes.
Add crawfish tails, green onions, and parsley.
Add another quart of water.
Cook some more.
Put in the stuffed heads, and salt and red pepper to taste.
Let simmer about 45 minutes.
Makes about 2 gallons and 150 heads.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
90 Minutes
Ready In: 
135 Minutes
Servings: 
8

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