Ragout D'ecrivissee (Crawfish Stew)

Recipe Ingredients

1 lb	454g / 16oz	Clean crawfish - (save fat)
3 tablespoons	45ml	Cooking oil
3 tablespoons	45ml	Flour
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped scallions
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1		Garlic - minced
2		Bay leaves
1		Ground cloves
1 teaspoon	5ml	Basil
1/2 teaspoon	2.5ml	Thyme
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Worcestershire sauce
6 sections		Parsley - chopped
		Salt - cayenne and Tabasco

Recipe Instructions

1. Heat oil in large frying pan, add flour when oil begins to bubble.

2. Add the chopped vegetables and garlic at the same time.

3. Reduce heat and stir constantly until flour is a very dark brown.

4. Add water (at least 2 cups) very gradually or grease will pop. Continue stirring and adding water until you have a creamy smooth gravy that is almost the color of dark chocolate, but not burned. This is a time consuming process that takes about one half hour but if you rush it you will have a lumpy mess.

5. Add the crawfish with the fat, all of the herbs, plus the lemon juice and Worcestershire.

6. Simmer for 20 minutes.

7. Add salt and cayenne or Tabasco, or both and check for taste and seasonings before you add too much. It gets hotter as you eat more.

Cookin' Country Cajun cookbook

Source:
Cajun Country Recipes

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