Heat shortening, add flour, stir until brown. Add onions and garnish, stir until onions are soft. To this add the fat that has been extracted from the crawfish heads, stirring constantly until shortening floats on top. Add water and seasoning and let simmer on slow fire for 30 minutes. Thirty minutes before serving, add shelled crawfish tails and let simmer for 30 more minutes. Just before serving add parsley, onion tops, celery and file powder to improve the flavor.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana