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Title: Cajun River Road Crawfish Stew
Categories: Ethnic Soup
Yield: 4 Servings
| 1 | c | Vegetable oil |
| 1 | c | Flour |
| 2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1 | c | Chopped bell pepper |
| 2 | tb | Garlic, diced |
| 2 | lb | Cleaned crawfish tails |
| 1 | L/4 cup tomato sauce | |
| 4 | To 5 quarts crawfish, | |
| 1 | Shellfish or fish stock or | |
| 1 | Water | |
| 1 | c | Chopped green onions |
| 1 | c | Chopped parsley |
| 1 | Salt | |
| 1 | Cayenne pepper | |
| 1 | Louisiana gold or other hot | |
| 1 | Pepper sauce | |
| 2 | c | 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. Makes 6 servings.
Per serving: Calories 681 Fat 39g Cholesterol 269 mg Sodium 582 mg Percent calories from fat 51% Source: "The Evolution of Cajun & Creole Cuisine, Dallas Morning News 7/17/96 Typos by Bobbie Beers
From: Bobbie Beers Date: 09-23-96 (18:50)
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