Edit ModuleShow Tags

Cajun Light Cooking

Yes, It's Possible

(page 3 of 5)

Crawfish Stew

This recipe can be prepared in short order.

2 cups chicken broth or stock
3 tablespoons dry roux
2 cloves garlic, minced
1 medium onion, chopped
1 stalk celery, chopped
1 bell pepper, chopped
1 bay leaf
1/2 teaspoon dried thyme leaves
12 ounces crawfish tails
2 tablespoons lemon juice
Creole seasoning to taste
Coarse salt and freshly ground black pepper to taste
Hot sauce to taste
2 tablespoons chopped green onion tops
2 tablespoons chopped parsley

Bring the chicken stock to a boil, and whisk in the roux to dissolve. Add the garlic, onion, celery, bell pepper, bay leaf and thyme. Bring to a boil; reduce heat; and simmer, stirring occasionally, for 30 minutes. Add the crawfish tails and lemon juice; season with Creole seasoning, salt, pepper and hot sauce. Simmer, stirring occasionally, for 15 minutes. Add the onion tops and parsley. Serve over steamed rice. Serves 4.

You Might Also Like

Grill Talk

Quick and easy for hot days

Growing a Green Thumb

Do-It-Yourself Tips for Making the Most out of Your Garden

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

Add your comment:
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Latest Posts

Food Truck Eats

Food trucks add novelty and fun-factor to wedding receptions and after parties

In Defense of Marcus Williams

A great year by the rookie safety

Ladies With Beads: Why We Must Encourage Carnival's Walking Groups

Double Vision

The history behind the traditional bridal party

Tween Tips

Ruby, 11, offers her best tips for having a fun, safe Carnival season