Crawfish Stew
2005-08-09- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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Crawfish or Crayfish are well known here in South Louisiana and their popularity have grown throughout the world. They are a Cajun favorite for dishes such as this one.
Ingredients
- 2 pounds crawfish tails, uncooked
- 1/2 cup flour
- 1/4 cup cooking oil
- 2 cups water
- 3 large onions
- 1 bell pepper
- mushrooms optional
- 3 cloves garlic
- 1 bunch green onions
- dash of red pepper
- dash of black pepper
- dash of Season-All or Cajun Seasoning
Directions
Step 1
Prepare roux with oil and flour.
Step 2
Sauté the onions, garlic, bell pepper and green onions in roux. Add 1 cup water and mushrooms to the roux. Cook 15 minutes or until onions and bell pepper are soft.
Step 3
Add 1 cup water and the crawfish tails. Cook on low heat for 30 to 40 minutes.
Step 4
Season to taste. Serve over rice or pasta.
Note the amount of water may need to be adjusted depending on the thickness of the stew desired.
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