Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
Add tomatoes and onions, cooking until onions are translucent. Stir in potatoes and corn, adding enough water to cover (about 2 inches).
Bring to a boil, add crawfish and file (about 1 teaspoon). Reduce to a low heat and simmer for about 1/2 hour.
Serve over hot rice with cornbread.
There will be no more leftovers of this recipe.
Note: Crawfish, mushrooms, potatoes and corn are left-overs from the day before's crawfish boil.
Enjoy!
Editor's Note: File is a thickening agent which is made from the ground leaves of the sassafras tree. If you don't have this available, you can substitute arrowroot or tapioca flour.
Submitted by: dustytouchstone
