Jeanette Price Vaughan
Family Treasures

• 1 cup oleo
• 1/4 tsp black pepper
• 1 – 1/2 tsp salt
• 2 Tbsp paprika
• 1 big onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 Tbsp flour
• 2 Tbsp finely chopped parsley
• 1/4 tsp cayenne pepper (I use 1/8 tsp)
• 1/4 tsp chili powder
• 2 lbs peeled crawfish tails (I use the ones already cooked)
• I bunch of green onions, chopped
• 4 cup water
• 1/8 tsp (scant) liquid crab boil

Melt oleo in Dutch oven. Measure all dry ingredients and add to oleo. Sauté the crawfish for about 5 minutes if they are raw. (if they have been cooked, leave them till the last). Remove crawfish and set aside. Add chopped onion, green pepper, green onions and garlic to the oleo. Sauté well. Add the crawfish to the mixture. Put the water in a jar. Add flour and liquid crab boil to the jar and shake well. Pour into pan with the other ingredients. Cook on low heat about 40 minutes. Stir occasionally. Sprinkle with parsley before serving.

Serve over boiled rice. Makes 8 servings.

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