River Road Crawfish Stew

Recipe Ingredients

2 lbs	908g / 32oz	Cleaned crawfish tails
1/4 cup	59ml	Tomato sauce
1 cup	237ml	Vegetable oil
3		Crawfish stock or water
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Chopped green onions
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped parsley
1 cup	110g / 3.9oz	Chopped celery
		Salt and cayenne pepper to taste
1 cup	146g / 5.1oz	Chopped bell pepper
1		Louisiana gold pepper sauce
2 tablespoons	30ml	Diced garlic

Recipe Instructions

A rich crawfish stock will certainly make this dish a winner. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used.

In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved.

When brown, add onions, celery, bell pepper and garlic and Saute until vegetables are wilted, approximately three to five minutes.

Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated.

Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper.

When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.

Source:
Chef John Folse

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