Make a roux by cooking shortening and flour together to make a golden brown color while stirring constantly. Add onions and cook until soft. Add crawfish fat. Stir constantly while cooking over low heat until shortening floats on top. Add water and seasonings. Simmer over a low heat for 30 min. About 1/2 hr. before serving, add garlic and crawfish tails and let simmer for 25 min. longer. Add parsley, green onion tops, celery leaves and simmer 5 min. longer. Just before serving, add about 3/4 tsp. file powder, if desired. Serve in soup plates with hot steamed rice and Tabasco sauce, if desired.
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 6|
|Calories from Fat: 214 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 92.6mg||29 %|
|Sodium 55.1mg||2 %|
|Potassium 278.4mg||7 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 20g|
|Protein 14g||20 %|
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Calories per serving: 359
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