Crawfish Gumbo

• 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

Directions
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 leftover from the day be fore's crawfish boil. Enjoy!