1-2 lbs pounds of crawfish tails
1 large onion, cut into large pieces
1 1/2 to 2 lbs cooked whole mushrooms
1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
6-8 cobs of corn (shave kernels off cob)
1-2 bay leaves
1 teaspoon file
1 can stewed tomatoes

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