Crawfish Stew 2

By svangeffen

Ingredients

• 1 pound peeled crawfish tails
• 1 stick margarine
• 3 tablespoons all-purpose flour
• 1 medium onion
• 1 medium bell pepper
• 2 sticks celery
• 1 clove garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon onion tops chopped
• Creole seasoning or salt & pepper to taste

Details

Servings 1

Preparation

Step 1

Make a roux with margarine and flour in an aluminum dutch oven. When chocolaty, not brown, cut off fire and add all vegetables, chopped, and Worcestershire sauce. Stir mixture until it stops sizzling, add seasoned crawfish and enough water to cover all ingredients. Let simmer 30 minutes to 1 1/2 hours, using your own judgment.

Serve with boiled rice, garnished with onion tops. Makes 4 generous servings.