Crawfish Stew
10 ingredients
2 steps
Ingredients
- 1 1/2 c. all-purpose flour
- 3/4 c. vegetable oil
- 2 to 3 lb. crawfish tails with fat
- 1 can tomato sauce
- 2 c. chopped onions
- 2 ribs celery, chopped
- 2 bunches green onions, chopped
- 1 medium bell pepper, chopped
- 3 Tbsp. chopped parsley flakes
- Tony's seasoning and red pepper to taste
Directions
-
1By using all-purpose flour and oil, make a roux (dark brown). Add all chopped vegetables and let vegetables wilt in roux. Add tomato sauce and about 4 to 6 cups water. Stir occasionally. Let simmer for 1 to 2 hours, adding Tony's seasoning and dash of salt and red pepper while simmering.
-
2Add crawfish tails and let simmer (low heat) approximately 1 1/2 to 2 hours more. Serve over rice.
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