Crawfish Stew Recipe
Ingredients
12 ounces fresh or frozen peeled crawfish tails or shrimp
1/4 cup all purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
2 cups Shrimp Stock or chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground red pepper
2 tablespoons crawfish fat (optional)
Hot cooked rice
Directions
Thaw crawfish tails or shrimp, if frozen.
In a heavy 2 quart saucepan stir together flour and oil till smooth.
Cook over medium high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 10 minutes more or till a reddish brown roux forms. (See pages 6 7.)
Add onion, green pepper, and celery.
Cook for 3 to 5 minutes or till tender.
Add Shrimp Stock or chicken broth, salt, black pepper, and red pepper.
Bring to boiling.
Add crawfish or shrimp.
Simmer, uncovered, for 1 to 3 minutes or till the crawfish are tender or the shrimp turn pink.
Stir in crawfish fat, if desired.
Serve over hot cooked rice.
In a heavy 2 quart saucepan stir together flour and oil till smooth.
Cook over medium high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 10 minutes more or till a reddish brown roux forms. (See pages 6 7.)
Add onion, green pepper, and celery.
Cook for 3 to 5 minutes or till tender.
Add Shrimp Stock or chicken broth, salt, black pepper, and red pepper.
Bring to boiling.
Add crawfish or shrimp.
Simmer, uncovered, for 1 to 3 minutes or till the crawfish are tender or the shrimp turn pink.
Stir in crawfish fat, if desired.
Serve over hot cooked rice.
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