CRAWFISH STEW

 

  • Cooking Time: 35
  • Servings: 8
  • Preparation Time: 15

Ingredients

  • 1 lb. crawfish tails & fat
  • 1/2 cup margarine
  • 1/2 cup flour
  • 1 yellow onion ,chopped
  • 1/2 bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, chopped
  • 1/3 tbsp. Lee & Perrin
  • 1 tsp. minced parsley
  • 1 tsp. minced scallions

Directions

  • Make a roux with flour &
  • margarine , cut off heat.
  • Add crawfish fat & all vegetables.
  • Stir mixture until it stops
  • sizzling. Add seasoned crawfish
  • & enough water to cover all
  • ingredients. Let simmer for 30
  • minutes. Add green onions &
  • parsley the last 5 minutes. Serve
  • over cooked rice. Note you may
  • substitute shrimp, oysters, crab
  • meat or fish.

Notes

Author Credit: Oliver Olano

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