Ingredients Weight Measure
Vegetable oil 1-1/2 cups
Onions, cut in 1/4" dice 30 oz. 1-1/2 qts.
Green bell peppers, cut in 1/4" dice 15 oz. 3 cups
Celery, cut in 1/4" dice 15 oz. 3 cups
Garlic, minced 12 cloves
Tomato paste 3/8 cup
Cornstarch 2 Tbsp.
Fish or chicken stock 4-1/2 cups
Crawfish tails (or shrimp), shelled 6 lbs.
Green onions, thinly sliced 1-1/2 qts.
Fresh parsley, chopped 1-1/2 cups
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt to taste
Cooked rice, hot 4 lbs. 24 cups


  1. In large skillet, heat oil over medium heat. Add onions, bell peppers, celery, and garlic. Cook 8-10 minutes or until tender, stirring frequently. Stir in tomato paste; cook 1 minute.
  2. Combine cornstarch and small amount of stock in bowl, stirring until smooth. Add remaining stock. Add to vegetables in skillet; heat to boiling, stirring constantly.
  3. Add crawfish or shrimp, green onions, parsley, TABASCO® Sauce and salt. Cook 5 minutes or until crawfish or shrimp are tender, stirring frequently. Serve over hot cooked rice.

Yield: 24 servings