Crawfish Stew
The secret to this stew is to add the seafood stock cup by cup until you reach a thick, stew consistency.
3 pounds peeled crawfish tails
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tablespoons minced garlic
½ cup tomato sauce
1½ quarts seafood stock (canned or homemade)
1 cup chopped green onions
1 cup chopped parsley
2 teaspoons salt
2 teaspoons black pepper
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately five to seven minutes. Add one-pound of the crawfish tails and cook for five minutes.Add tomato sauce and cook three to five minutes. Add seafood stock, cup by cup, stirring constantly. Bring to a boil, reduce to simmer, and cook 30 minutes, stirring occasionally. Add remaining two pounds of crawfish tails, green onions and parsley, season with salt and pepper, stir, and continue cooking for 20 minutes. Serve with rice.
Serves 6
The secret to this stew is to add the seafood stock cup by cup until you reach a thick, stew consistency.
3 pounds peeled crawfish tails
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tablespoons minced garlic
½ cup tomato sauce
1½ quarts seafood stock (canned or homemade)
1 cup chopped green onions
1 cup chopped parsley
2 teaspoons salt
2 teaspoons black pepper
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately five to seven minutes. Add one-pound of the crawfish tails and cook for five minutes.Add tomato sauce and cook three to five minutes. Add seafood stock, cup by cup, stirring constantly. Bring to a boil, reduce to simmer, and cook 30 minutes, stirring occasionally. Add remaining two pounds of crawfish tails, green onions and parsley, season with salt and pepper, stir, and continue cooking for 20 minutes. Serve with rice.
Serves 6
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