2  lbs  Crawfish Tails [cooked & peeled]
 ½  cup  Vegetable oil
 1  tsp  Salt
 ¼  cup  Celery
 ¼  cup  Onion
 ½  tsp  Cayenne Pepper
 1       Bell Pepper
 ½  tsp  White Pepper
 ½  tsp  Black Pepper
         Fresh Parsley
 1  can  Vegetable Soup  [pureed in blender]
 ½  tsp  Dried Thyme leaves
 ½  cup  Flour
 
 

Combine dry seasonings in a small container and set aside.

In cast-iron skillet, heat oil until very hot.

With wire whisk, combine flour and stir constantly until dark brown and smooth.
 

           BE  CAREFUL  NOT  TO  SCORCH !
 
 

Reduce heat and stir in vegetables and seasoning mix.

Add water to pureed soup until it equals 2 cups.

Add this mixture and crawfish to skillet.  Simmer for 10 minutes.

Serve with hot rice.                            Makes 5 - 6 servings.
 
 
 
 

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