Crawfish Stew

Ingredients

• ¾ C of oil
• 1 C all-purpose flour
• 2 onions
• 1 green bell pepper
• 2 sticks of celery
• 1 bunch of green onions
• 3 cloves of garlic
• 4 C of hot water or vegetable stock
• 1 tbs of Cajun seasoning
• 1 tsp of pepper
• 1 tsp of garlic powder
• 1 tbs of parsley flakes
• 2 lbs crawfish tails

Directions

1. Prep Pot: Heat a large pot over medium-low heat.
2. Prep Vegetables: Chop onions, bell pepper, celery, and garlic; set aside.
3. Make Roux: Cook flour and oil together, stirring constantly, until a dark brown chocolate-colored roux forms. This takes time - be patient.
4. Add Vegetables: Stir chopped vegetables into the roux and cook 10 minutes, stirring frequently.
5. Add Liquid: Pour in hot water or stock and mix well to fully incorporate the roux.
6. Season: Stir in Cajun seasoning, pepper, garlic powder, and parsley flakes.
7. Simmer Base: Increase heat to a boil, cover, then reduce to a simmer. Cook 1 hour, stirring every 15 minutes.
8. Add Crawfish: Stir in 2 lb crawfish, cover, and simmer 30 minutes more.

The Gumbo Page