Crawfish Stew

Hymels Kajun Kitchen Recipes

Ingredients

• 2 Lbs Louisiana crawfish tails
• 6 boiled eggs
• 6 golden potatoes peeled and cubed
• 3/4 cup of oil
• 1 cup of All-Purpose flour
• 1 large yellow onion
• 1 green bell pepper
• 2 sticks of celery
• 1 bunch of green onions
• 2Tbsp Minced Garlic
• Salt only if it needs it
• 1 tbsp Cajun Seasoning
• 1 tbsp garlic powder
• 1 tbsp parsley flakes
• 1qt seafood stock
• 3 cups of Water

Instructions

• Get some water boiling for your eggs then drop in 6 eggs after done get them peeled.
• Cut up all your veggies
• Next Add a little oil and flour to your pot to make your roux once you get that dark chocolate color throw in your onions, bell pepper, green onions, and celery. After you cook it down for 10-15 mins then throw in your garlic.
• Up next add 4 cups of hot water so it don’t shock your roux and begin to raise heat to get up to a boil, once boiling add in 2 more cups of hot water. Add Cajun seasoning, garlic powder, parsley flakes, and salt. Once boiling again lower heat to a simmer and let go for 1 hour and stir occasionally.
• Add eggs and potatoes to pot let simmer for 30mins.
• Add Louisiana crawfish into the pot, add 1 cup of hot water and let simmer for 30mins.
• Taste and adjust seasoning.
• Serve with rice.