Crawfish Stew


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Member since 2013

Serves 8 | Prep Time 15 | Cook Time 35

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


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.


Pairs Well With


Notes

A dash of local for every season
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