Crawfish season is starting to hit its stride. It has been a early season this year due to a mild winter. However, it is still cold here in Arkansas. So what a better way to serve crawfish than in a nice hot stew.
1/4 cup Flour
1/4 cup Butter
1 medium Onion, finely chopped
1/4 cup Green Bell Pepper, finely chopped
1 clove Garlic, minced
1 rib Celery, finely chopped
3/4 cup Seafood Stock
2 teaspoons Creole Seasoning
Hot Sauce to Taste
1 pound Crawfish Tails
2 tablespoons Parsley, chopped
2 tablespoons Green Onions, chopped
Cook flour and butter in a heavy bottom large saucepan until golden brown, stirring constantly. Add onion, bell pepper, garlic and celery. Sauté covered about 5 minutes on low heat. Add stock, Creole seasoning and hot sauce. Let simmer 1 hour. Add crawfish tails and cook slowly for 5 minutes. Uncover and cook until desired thickness. Add parsley and green onion just before serving. Serve over rice.
Enjoy!!!
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