Crawfish Stew

Ingredients
1/2  cup olive oil
1     cup flour
4     medium onions, chopped
1/2  cup bell pepper, chopped
1/2  cup celery, chopped
1     cup parsley, chopped (or 1/2 cup dried parsley)
1     clove garlic, chopped
3     lb. crawfish tails, cleaned and deveined
       Salt
       Black pepper
       Cayenne pepper
3     cups water
       Cooked rice

Cooking
Heat oil in a cast iron pot, if possible.
Add flour, and brown to a dark brown over a low fire.
Be certain to keep stirring this mixture constantly.
Add chopped seasonings, simmer over low heat about 1 hour.
Season crawfish tails with salt, black, & cayenne pepper and add to sauce.
Cover and simmer for about 1/2 hour on low heat.
Add 3 cups of water, cover, and continue to simmer over low heat for about 1 more hour.
Serve over rice. Serves 6-8.

Supplies
Crawfish: We carry live select Louisiana crawfish in season.
And click Here to learn how to have your own Cajun Crawfish boil,
.....and make some crawfish stew with the left-overs (if there are any).
Louisiana Aromatic Rice: Ever tried South Louisiana aromatic rice?
Once you've tried Creole Rose Extra Fluffy, Long Grain Aromatic Rice, you'll see what we mean. Click Here to take a look.
Justin Wilson Looking Back: This is the cookbook where we found the Crawfish Stew recipe. Click Here for your copy of this great cook book  by famous Cajun Chef Justin Wilson with lots of Cajun and Creole recipes.

                         
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