James's Crawfish Stew

 

          3     lb  peeled crawfish
          1    cup  flour
          1    cup  oil
          3    med  onions chopped fine
          1    tbl  salt
          1      x  bell pepper chopped fine
          2      x  ribs celery chopped fine
        1/4    cup  fresh chopped parsley
        1/4    tsp  cayenne
          4    cup  chicken broth

Method:
Make a roux with flour and oil. Combine onions, bell pepper and celery. Let simmer 30 minutes, stirring often. Combine roux mixture with chicken broth ,all remaining spices, and let simmer on hour with cover on pot. Add crawfish and cook for 20 minutes. Additional water or broth may be added if you wish to change the stew consistency. Adjusting the salt and cayenne pepper to suit personal taste is also recommended. Serve over rice.

 

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