Crawfish Stew PDF Print E-mail
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Wednesday, 22 June 2011 23:44

½ cup cooking oil ½ cup all-purpose flour 2 medium onions, finely chopped 1 medium bell pepper, finely chopped 1 cup finely chopped celery 3 cloves garlic, mashed and minced 2 pounds Louisiana crawfish tails, peeled 1 ½ tsp...

 

  • ½ cup cooking oil
  • ½ cup all-purpose flour
  • 2 medium onions, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 cup finely chopped celery
  • 3 cloves garlic, mashed and minced
  • 2 pounds Louisiana crawfish tails, peeled
  • 1 ½ tsp salt
  • 1 tsp Tabasco sauce
  • 1 tsp black pepper
  • 1 cup seafood or chicken stock
  • 2/3 cup sliced green onions
  • ¼ cup chopped parsley
  • 1 TBS lemon juice
  1. Made a roux with oil and flour over medium heat in heavy saucepan; stir constantly until flour is dark reddish brown
  2. Add onions, bell pepper, celery, and garlic and sauté for 5 minutes, stirring constantly
  3. Add crawfish and next 3 ingredients and cook for 3 minutes, stirring often
  4. Add stock and blend in well; reduce heat to low medium and allow dish to simmer lightly; cover and cook for 15 minutes stirring occasionally
  5. Uncover and add green onions, parsley, and lemon juice; cook about 5-7 more minutes uncovered until stew is desired consistency
  6. Serve hot over steamed rice

Serves 8

 

Last Updated on Wednesday, 06 July 2011 03:48