Crawfish Or Shrimp South Texas Recipe

Ingredients:
2 1/2 lbs. cleaned crawfish or shrimp
5 tbsp.
shortening
1/4 c.
flour
1 lg.
onion
6 green
onions, chopped, including
tops
1/4 c.
green pepper, chopped
1/2 c.
celery, chopped
1 sm.
clove garlic, minced
Salt
& pepper to taste & Tony’s
seasoning to taste
1 (10
oz.) can Rotel tomatoes & green
chilies
1 (8
oz.) can tomato sauce
1 (14
1/2 oz.) can Italian stewed
tomatoes
1 tbsp.
Worcestershire sauce
Cooked
rice

Directions:
Have crawfish or shrimp peeled and washed. Set aside. Make a roux by heating shortening in a deep skillet or Dutch oven. Add flour. Cook on medium heat until dark brown, stirring constantly. Add chopped onions, peppers, celery and garlic. Add all tomatoes an sauce. Season with salt, pepper, Tony’s and Worcestershire sauce. Let simmer, covered 40 minutes. Bring to boiling point. Add crawfish or shrimp. Cook 20 minutes, simmering. Serve over rice.

Tagged as: boiling point, c celery, c flour, chopped onions, clove, clove garlic, crawfish, dutch oven, garlic, green onions, green pepper, medium heat, onion, roux, salt pepper, shrimp, skillet, tbsp, tomatoes, worcestershire sauce