Gravy For Heads Recipe
Ingredients
| 2 lbs. crawfish tails, peeled | ||
| Flour | 1 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Large, chopped | |
| Celery sticks | 3 , chopped | |
| Bell pepper | 1 Large, chopped | |
| Green onions | 3/4 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1 can Ro-tel | ||
| Tomato sauce | 1 Can (10oz) | |
| Crab | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), chopped | |
| Water | 2 Quart | |
| Salt and red pepper, to taste | ||
| Salt and 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.
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.
Chef
