Cajun Crawfish Stew
Ingredients:
1 lb Crawfish Tails (cleaned) + fat if available
1 cup Onion (chopped fine)
1/3 cup bell pepper (chopped fine)
1 cup celery (chopped fine)
2 cloves of garlic (minced)
1/4 cup parsley (chopped)
1/4 cup green onion (chopped)
1 tbsp tomato paste
Cajun Seasoning (which ever available)
Salt/black pepper
1 tsp paprika
6 cups of water (warm)
For Roux:
1/2 cup Flour
1/2 cup Oil
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Directions:
Start out by making your Roux, Using a iron pan or skillet brown the flour and oil until you get a mild (light caramel) brown color , cook on low/medium heat stirring constantly (be careful not to let roux burn). Once you get a desired color to your roux add in your bell pepper , onion , and celery and cook down until everything becomes transparent (few minutes) , still stirring constantly. Now add in your crawfish fat (if ya have it) and/or tomato paste. Now let it cook for about 5-6 minutes longer, while cooking put your 6 cups of warm water in a medium sized pot or kettle and add your cooked Roux mixture and cajun seasoning (to taste) to it over medium/high heat and allow to cook for about 1 Hour. If you need to add more liquid after cooking down for the hour then add chicken broth in place of more water. Now add your Crawfish Tails to the stew seasoning once again to taste and cook for another 18-20 minutes.
October 4th, 2009 by Ragin Cajun /
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