Crawfish Stew

16 ingredients
12 steps

Ingredients

  • 1 12 cups crawfish
  • 14 cup all-purpose flour
  • 1 clove garlic, mashed
  • 1 12 pints water, cold
  • 1 teaspoon salt
  • 14 teaspoon sugar
  • 1 tablespoon green onion
  • 12 cup cooking oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 34 cup whole tomato
  • 1 pint water, cold, mixed with crawfish fat
  • 12 cup crawfish fat
  • 14 teaspoon red pepper
  • 1 tablespoon parsley, chopped

Directions

  1. 1
    In a heavy bottom pot, make a roux by adding flour to heated oil.
  2. 2
    Over low heat stir constantly until a deep golden brown.
  3. 3
    Take pot away from heat for fear of burning.
  4. 4
    Add onions, garlic and celery; cook about 5 minutes or until tender.
  5. 5
    Stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper.
  6. 6
    Cook over high heat, stirring until sauce simmers, then reduce heat again.
  7. 7
    While sauce is simmering, combine remaining water with crawfish fat in a large saucepot.
  8. 8
    Cook over high heat, stirring constantly until it comes to a boil.
  9. 9
    Add sauce to fat and water; let simmer 1 hour.
  10. 10
    Season with salt and pepper again if needed.
  11. 11
    Add crawfish tails, green onions and parsley.
  12. 12
    Serve in soup plate over a scoop.

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