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Crawfish Stew

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Crawfish with a roux over rice.

Rate this recipe 2.8/5 (5 Votes)

Ingredients

  • 1/2 cup cooking oil
  • 3/4 cup flour
  • 2 nice sized onins
  • 1bell pepper
  • 1-2 lbs crawfish tails(bought at your grocery store)
  • 2 cups rice
  • salt and pepper to taste

Details

Servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Expensive

Preparation

Step 1

Cook Rice ,set aside till stew is done

Step 2

Add oil in a pot over med heat,let it get hot, add flour,stir constantly don't stop stirringare roux will burn. Stirring constantly till roux is a dark brown color.

Step 3

Add chopped onions and chopped bell peppers stir till crystalized.

Step 4

Add crawfish,stir for about a min are two.

Step 5

Add 2-3 cups of water,cover pot and put heat on low,simmer for about And hour stirring occasionally, it should thicken as it cooks. If after 40mins its still thin add a spoon of cornstarch to a little water in a cup stir well and add to stew to thicken.

Step 6

Serve over rice and Enjoy.Goes well with potato salad.

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Great for people whom never had crawfish are stews with a Cajun roux

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