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Crawfish StewMain Dishes & Casseroles
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Submitted by Dale Begnaud in Memory of his Mom, Meredith
Ossun, LA
on Tuesday, August 09, 2005
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| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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Crawfish or Crayfish are well known here in South Louisiana and their popularity have grown throughout the world. They are a Cajun favorite for dishes such as this one. |
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| Ingredients |
| 2 pounds uncooked crawfish tails |
1/2 cup flour |
| 1/4 cup cooking oil |
2 cups water |
| 3 large onions |
1 bell pepper |
| mushrooms optional |
3 cloves garlic |
| 1 bunch green onions |
dash of red pepper, black pepper and Season-All or Cajun Seasoning to taste |
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| | | Directions | | Prepare roux with oil and flour. Saute the onions, garlic, bell pepper and green onions in roux. Add 1 cup water to the roux. Add mushrooms and cook 15 minutes or until onions and bell pepper are soft. Add 1 cup water and the crawfish tails. Cook on low fire for 30 to 40 minutes. Season to taste; serve over rice or pasta. Note the amount of water may need to be adjusted depending on the thickness of the stew desired. |
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