Recipes > Soup/Stew

Crawfish Stew Emile

Prep Time

15 minutes

Cook Time

30 minutes

Servings

2-4 people

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.

Crawfish Stew Emile

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Ingredients

  • 4 Tablespoons Margarine

  • 3 Tablespoons All-Purpose Flour

  • 1 Onion, Chopped

  • 1 Whole Clove, Ground

  • 2 Whole Celery, Chopped

  • 1 Pound Crawfish Tails

  • 2 Tablespoons Tony’s Original Creole Seasoning

  • 1 Tablespoon Green Onion, Chopped

  • 1 Bell Pepper, Chopped

  • Clear

Directions

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

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