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Crawfish Stew 1

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Ingredients

  • 12 ounces crawfish tails, whole (1 frozen package)
  • 1 cup flour
  • 1/2 cup cooking oil
  • 1 large bell pepper chopped
  • 2 medium onions chopped
  • 4 1/2 cups boiling water
  • 3 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup parsley flakes
  • 1/2 cup green onion chopped

Details

Servings 1

Preparation

Step 1

Defrost crawfish in unopened bag. Open bag carefully and pour crawfish into colander with bowl to catch liquid. Pour small amount of water in bag and pour over crawfish. With hands, squeeze water from crawfish. Save this liquid captured in bowl. Clean crawfish by separating whole tails from small pieces holding fat.

Make golden brown roux with flour and oil. Add onions and bell pepper to roux and cook until tender. Add liquid from the crawfish wash with the small pieces of crawfish and simmer for a few minutes. Add the 4 1/2 cups boiling water and crawfish tails, season with salt and pepper to taste, and continue to cook until crawfish is tender. Add green onions and parsley flakes when finished cooking.

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