Total Calories: 107
Make roux with shortening and flour; cook, stirring, over medium heat until light brown. Add onion; cook until done. Add crawfish (with fat), water and seasonings. Cook 20 minutes and serve on open-face hot dog buns.
Editor's Extra: Use a (12-ounce) package of frozen crawfish tails “with fat” which isn’t like “fat” fat—read the label. Cajun cooking tends to be hot, so you might want to use less red pepper to start. A food processor will grind the crawfish—just give it a few pulses.
Fun Fact: A Cajun fable: It is said some of the lobsters in Nova Scotia wanted to relocate with the Acadians to Louisiana, but the trip was so hard and long that they lost a lot of weight. Hence, crawfish!
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