Serves 6. This recipe appeared in the April 7, 1955, edition of The State Times as part of the Parish Library Pantry column, which focused on crawfish. The same column invited readers to contact the library for directions on catching crawfish yourself.
11/2 cups shortening
1/2 cup flour
1 cup chopped onions
1 large green bell pepper
11/2 cup chopped celery
6 large cloves garlic, minced
Red and black pepper, to taste
3 cups water, or 1 cup water and 2 cups of tomato sauce
2 lbs. fresh shrimp or 5 lbs. crawfish
2 thin slices lemon
Dash Worcestershire sauce
3 hard-cooked eggs, sliced
1. Make a roux with shortening and flour, and brown to a golden brown. Add chopped vegetables and cook until limp. Add water. Simmer for 45 minutes on very low flame in a tightly covered pot.
2. Add peeled shrimp or crawfish, lemon slices and seasonings. Cook 20 minutes longer. Garnish with sliced hard-cooked eggs. Serve with rice.
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