6 servings

Crawfish Stew

SUBMITTED BY: Susan Arcement

1 lb. peeled crawfish tails (leftover from boil)

½ cup flour

½ cup oil

1 cup onion, chopped

½ cup bell pepper, chopped

½ cup celery, chopped

about 4 cups water

Salt & pepper if needed or if you’re using unseasoned crawfish

¼ cup parsley

¼ cup green onion


1. Make a roux with ½ cup oil and ½ cup flour.

2. Add 1 cup onions, ½ cup bell pepper and ½ cup celery and cook down.

3. Add crawfish. (If using unseasoned, partially cooked crawfish, cook down with seasonings.)

4. Add about 4 cups of water. Bring to a boil. Lower heat and simmer for half hour.

5. Add salt and pepper if necessary.

6. Add ¼ cup parsley and ½ cup green onions 5 minutes before end of cook.