Serves 8. Recipe is by Corinne Cook.
½ cup vegetable oil (Wesson or Canola oil)
2/3 cup flour
1 large onion, chopped
½ bell pepper, chopped
1 or 2 ribs celery, chopped
3 cups water
Salt, black pepper and cayenne to taste
2 pounds of Louisiana crawfish tails
¼ cup finely chopped green onions
2 tablespoon chopped fresh parsley
1. In heavy saucepan, make a roux by stirring oil and flour into a smooth paste and cooking over medium heat, stirring constantly until it is just a little darker than peanut butter OR until it is a rich dark brown (be careful not to burn it) if you like a darker, richer stew.
2. Add onion, bell pepper and celery and cook, stirring constantly, until vegetables are soft.
3. Add water and salt, black pepper and cayenne to taste. Bring to a boil, cover, reduce heat and simmer for 30-35 minutes, stirring every now and then.
4. Add crawfish tails and continue cooking for about 15 minutes.
5. Taste for seasoning. Add more water if too thick.
6. Right before serving, stir in green onions and chopped fresh parsley.
7. Serve with cooked rice.