1 cup flour
1 cup cooking oil
2 lbs. crawfish tails
2 onions, chopped
1/2 green bell pepper, chopped
2 tablespoons minced garlic
TCS to taste (Tony Chachere’s Seasoning)
1 can Rotel
4 cups seafood stock or chicken stock
4 small potatoes, peeled and cubed
Make roux with flour and oil. (see roux recipe)
Add onions, bell pepper, garlic, TCS and saute’ until onions are tender.
Add Rotel, potatoes, stock and simmer for about an hour.
Add crawfish tails and simmer for another 30 minutes.
Personal notes: I also like to let my stew come to a soft boil and drop raw eggs very slowly into the gravy, let sit still covered for about 10 minutes. YUM!!
This recipe is in the cookbook on page 184.
The cookbook is available online at www.ourcookbooks.com or you can contact Terri Louque Richard at (985) 518-2803.