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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.

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