In large gumbo pot mix
Kary's roux with about 1 1/4 gallons of water. Add onion,
garlic, bell pepper. Once roux has melted, add rotel, tomato
sauce, cream of shrimp & crawfish puree. Add seasoning to
taste. Cook for approx. 2 hours. 20 minutes before
serving add crawfish, crawfish boullettes, green onions and parsley.
Serve with rice.
Crawfish Boullettes -
Saute vegetables in margarine until soft. Break apart French
bread into small pieces. Mix together French bread,
vegetables, egg and crawfish puree. Add enough flour to hold
together. Season mixture. Form balls (apprx 24) and bake
for 20 to 30 minutes on 325.