"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ole Crawfish Stew Recipe

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This recipe for Ole Crawfish Stew, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jeansonne
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs peeled crawfish
2 large chopped onion
1 cup cooking oil
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tsp seafood seasonings
1/3 cup catsup
2 quarts hot water
4-6 eggs (optional)

Directions:
Directions:
Cook roux of oil and flour slowly until brown. Add onions,simmer for 30 minutes. Add crawfish, salt,
pepper, garlic and seafood seasoning. Simmer for 15 minutes. Stir slowly as you add the hot water.
When roux and crawfish start to thicken add catsup and mix well. Then break eggs on top. Cover without stirring and slowly cook for 30 minutes. Skim excess fat off and serve over steamed rice. (Shrimp can be used instead of
crawfish.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Houma Courier 1976

 

 

 

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