• Tommy Centola

Crawfish Stew

Updated: Jan 4

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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