Crawfish Stew

Recipe Ingredients

		Cooking oil
10 lbs	4540g / 160oz	Crawfish tails
20 lbs	9080g / 320oz	Onions - chopped (medium)
5		Bell peppers - chopped
10 tablespoons	150ml	Flour
		Water - as needed
1		Shallots - chopped
1 cup	146g / 5.1oz	Chopped parsley
		Salt - to taste
		Ground red pepper - to taste
		Tabasco sauce - to taste
		Steaming rice - for serving

Recipe Instructions

In a 15- to 20-pound roaster or Dutch oven, heat 1/8 inch of oil. (Use more if crawfish tails do not have much fat on them.) Fry crawfish, a layer at a time, until they are crusty, not brown. Remove from oil and set aside.

Saute onions and bell peppers in oil until clear. Return tails to pot and stir in flour until smooth, adding more oil if needed for smoothness. Gradually add water to achieve consistency desired. Stir in shallots, parsley, and seasonings, and bring to a boil. Continue boiling rapidly for 10 minutes. Turn off, cool and refrigerate. To serve, reheat slowly and spoon over mounds of steaming rice.

This recipe yields 40 to 50 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.