Thursday, June 26, 2008

Crawfish Stew

1 lbs of crawfish and fat
1 cup of oil
1 cup of flour
6 stalks of celery- chopped
1 bunch of green onions- chopped
1 large onion- chopped
Salt- to taste
Pepper- to taste
3 teaspoons of garlic powder
1/2 teaspoon of cayanne pepper
3 chicken bouillion cubes
1 qt of water

Heat the oil and stir it in the flour until it turns a caramel color. Stir in the celery and onions and cook for 10 minutes,stir constantly. Add about 1 qt of water or more if needed. Add everything else. Bring to boil and then simmer for about 2 hours add water as necessary. Serve over rice. Serves from 8-10 people.

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