Crawfish Stew

 

	1 cup Vegetable oil
	1 cup Flour
	2 cup Chopped onions
	1 cup Chopped celery
	1 cup Chopped bell pepper
	2 tbs Garlic, diced
	2 lb Louisiana crawfish tails
	1 1/4 cup tomato sauce
	4 To 5 quarts crawfish, shellfish or fish stock or water
	1 cup Chopped green onions
	1 cup Chopped parsley
	Salt and pepper, to taste
	Cayenne pepper, to taste
	Louisiana hot sauce, to taste
	2 cups Cooked white rice

In a 2-gallon stock pot, heat oil over medium-high heat Using a wire whisk, slowly add the flour, stirring constantly until dark brown roux is achieved (nut brown but not chocolate brown), about 10 minutes. Add onions celery, bell pepper and garlic and saute until vegetables are wilted, about 3 to 5 minutes.

Add crawfish and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add stock, stirring constantly until stew-like consistency is achieved. Add more stock for consistency, as needed. Bring to a rolling boil, reduce heat to simmer and cook 30 minutes, stirring occasionally. Add green onions and parsley and season to taste with salt, pepper and hot pepper sauce. Serve over white rice.

Yield: 6 servings

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