Crawfish Stew

Name: Crawfish Stew
Ingredients: 1/4 c. butter or margarine; 1/3 c. all-purpose flour; 1 c. each: chopped onions and celery; 1 jalapeno pepper, seeded, deveined and diced; 2 c. water; 1 (14 1/2 to 16 oz.) can tomatoes, crushed; 2 c. (8 oz.) crawfish tails; 1 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1 (10 oz.) pkg. frozen sliced okra; 1 medium red or green pepper, chopped; 1/4 c. chopped parsley; 2 tsp. gumbo file powder; 3 c. hot cooked rice

14 ingredients

8 steps

Ingredients

1/4 c. butter or margarine
1/3 c. all-purpose flour
1 c. each: chopped onions and celery
1 jalapeno pepper, seeded, deveined and diced
2 c. water
1 (14 1/2 to 16 oz.) can tomatoes, crushed
2 c. (8 oz.) crawfish tails
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10 oz.) pkg. frozen sliced okra
1 medium red or green pepper, chopped
1/4 c. chopped parsley
2 tsp. gumbo file powder
3 c. hot cooked rice

Directions

1

Melt butter in a large heavy pot (iron preferred).
2

Blend flour and stir over medium-low heat until roux is dark brown.
3

Add onions, celery and jalapeno pepper; cook until tender and crisp. Stir in water, tomatoes, crawfish and seasonings. Simmer over medium heat 15 minutes.
4

Add okra, pepper and parsley.
5

Simmer until tender-crisp, about 10 minutes.
6

Stir in file powder.
7

Ladle stew into soup bowls.
8

Top each serving with 1/2 cup fluffy rice. Makes 6 servings.