Crawfish Stew Recipe
Are you looking for an irresistible Crawfish Stew recipe? A delicious Side Dish, the Crawfish Stew completes your meal. The most important ingredient in Crawfish Stew is Seafood. This Crawfish Stew is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
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.
