Crawfish Stew

Ingredients

• Servings: 1
• 1 1/2 cups crawfish
• 1/4 cup all-purpose flour
• 1 clove garlic, mashed
• 1 1/2 pints water, cold
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon green onion
• 1/2 cup cooking oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 3/4 cup whole tomato
• 1 pint water, cold, mixed with crawfish fat
• 1/2 cup crawfish fat
• 1/4 teaspoon red pepper
• 1 tablespoon parsley, chopped

Recipe

• 1 in a heavy bottom pot, make a roux by adding flour to heated oil. over low heat stir constantly until a deep golden brown. take pot away from heat for fear of burning.
• 2 add onions, garlic and celery; cook about 5 minutes or until tender.
• 3 stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. cook over high heat, stirring until sauce simmers, then reduce heat again.
• 4 while sauce is simmering, combine remaining water with crawfish fat in a large saucepot. cook over high heat, stirring constantly until it comes to a boil.
• 5 add sauce to fat and water; let simmer 1 hour.
• 6 season with salt and pepper again if needed.
• 7 add crawfish tails, green onions and parsley.
• 8 serve in soup plate over a scoop.