| Shortening | 1 | tbl | | onion large | 1 | ea | | shallots (chopped) | 4 | ea | | butter | 1 | tbl |
| flour | 2 | tbl | | tomatoes (can) | 1 | can |
| Lemon Juice | 1 | tbl | | water | 2 | qts |
| allspice | 2 | ea | | garlic | 1 | clove |
| bay leaf | 1 | ea | | celery | 1 | tbl |
| parsley (fresh) | 1 | tbl | | thyme | 1 | tsp |
| cloves | 3 | ea | | meatballs next | 1 | ea |
| onion | 1 | ea | | butter | 1 | tbbl |
| bread (soaked in water) | 1 | cup | | parsley (fresh) | 2 | tbl |
| thyme | 1/2 | tsp | | crawfish tails | 1/2 | lb |
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Directions:
melt shortening in heavy skillet, add onion and shallots and brown. Mix in butter and flour to make the roux. Add tomatoes and simmer 5 minutes. Add crayfish meat and other seasonings, salt and pepper to taste. Add 2 quarts water and cook slowly for an hour.
Prepare crawfish balls
grind up tails and brown onions in butter. Squeeze out bread, add ground up tails, salt, pepper, parsley and thyme,
