Crawfish Stew 3

1/4 cup butter or margarine

1/3 cup all-purpose flour

1 cup each chopped onions and celery

1 jalapeno pepper*, seeded, deveined, and diced

2 cup water

One 14-1/2 to 16 oz. can tomatoes, crushed

2 cup (8 oz.) crawfish tails

1-1/2 tsp. salt

1/4 tsp. ground black pepper

One 10 oz pkg. frozen sliced okra

1 med. red or green pepper, chopped

1/4 cup chopped parsley

2 tsp. gumbo file' powder

3 cup hot cooked rice

Melt butter in a large heavy pot (iron preferred). Blend flour and stir over medium low heat until roux is dark brown, 10 to 15 minutes. Add onions, celery, and jalapeno pepper; cook until tender crisp, 2 to 3 minutes. Stir in water, tomatoes, crawfish, and seasonings. Simmer over medium low heat 15 minutes. Add okra, pepper, and parsley. simmer until tender crisp, about 10 minutes. Stir in file' powder. Ladle stew into soup bowls. Top each serving with 1/2 cup fluffy rice.

Makes 6 servings.

*Or use 1 canned jalapeno, seeded, deveined, and chopped or 1/2 or a 4 oz. can green chiles, chopped.

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Cajun Country -- New Iberia, Louisiana