8 servings

Crawfish a la Louisiane


3 lb. crawfish tails
1 cup (2 sticks) butter or 1 cup oil
2 cups chopped onions
2 cups chopped celery
2 – 6 oz. cans tomato paste
2 tablespoons sugar
4 cups water
1 – 12 oz. can tomato sauce
1 ½ cups chopped bell pepper
10 cloves garlic, minced
1 cup chopped green onions
½ cup finely chopped parsley
Salt and pepper to taste


Season crawfish with salt and pepper. Set aside.

In cast iron pot or other heavy-bottomed pot, melt butter over medium heat. Add onions and celery. Cook until wilted. Add tomato paste and sugar. Cook 5 to 10 minutes, stirring constantly.

Add water and tomato sauce. Cook about 45 minutes, stirring occasionally.

Add crawfish, bell pepper, garlic, green onions and ½ cup parsley. Add more water if too thick. Add salt and pepper to taste. Cook about 30 minutes.

Serve over hot Louisiana rice.