Crawfish Stew Emile

Sep 14, 2016
A dark roux stew made with onions, bell pepper, garlic, celery, and crawfish tails. It is seasoned to perfection and best served on a bed of steamed rice.
Prep time: 15 minutes   Cooking time: 30 minutes   Serves: 4  


4 tablespoon Margarine
3 tablespoon AllPurpose Flour
1 Whole Chopped Onions
1 Whole Cloves (Ground)
2 Whole Chopped Celery
1 pound Crawfish tails
2 tablespoon Tony Chacheres Original Creole Seasoning
1 tablespoon Chopped Green Onion
1 Whole Chopped Bell Pepper


1: Make a roux with margarine and flour in an aluminum pot.
2: When chocolate colored, remove form heat and add vegetables.
3: Stir mixture until it stops sizzling; add crawfish, Tony Chachere's Original Creole Seasoning, and water to cover all ingredients.
4: Simmer 30 minutes.
5: Serve over steamed rice and garnish with green onions.

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Original Creole Seasoning
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