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Ingredients

• I worked with the Lady that created this recipe. She trained me 3 months in the 70's at the Lafayette, La. Restaurant on College Blvd. and right before I met her she sold this and a shrimp Creole Recipe to Piccadilly Cafeterias. I worked for them 3 yrs.. This lady cooked with passion and taught me many things. I found this one online and it sounds very close to the original.
• 1 pt. salad oil
• 12 oz. soft flour (see note 1)
• 15 oz. onions, chopped 1/4"
• 7-1/2 oz. green peppers, chopped 1/4"
• 2-1/2 tsp. garlic powder
• 10 oz., by meas., tomato puree
• 1 gal. boiling water
• 5 tsp. black pepper
• 2 3/4 oz. salt
• 1/2 tsp. cayenne pepper (see note 4)
• 5-1/2 lbs. peeled crawfish, dr. wt.
• 6 oz. crawfish fat or 3 oz. oleo (see note 2)
• 1 oz. flat leaf parsley, chopped fine
• 10 lbs. cooked rice

Description

Spicy Cajun

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