Saturday, December 24, 2011

CRAWFISH STEW

A meal of crawdads, Spring Break in New OrleansImage via WikipediaThis most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup
vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup
chopped parsley, 1 cup chopped celery Salt and cayenne pepper to taste, 1 cup chopped bell pepper Dash of
Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic.



Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two
gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown
roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted,
approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato
sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to
simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt
and pepper.

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