Crawfish Stew-Fay
recipes.mississippiriverdelta.org
Chef Marcelle Bienvenu shares her mother's recipe for this take on Crawfish Etouffee as a stew-fay, reminding us that there are no rules in Cajun cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.mississippiriverdelta.org.
Ingredients
- 1/4 lb. (1 stick) unsalted butter
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 lb. peeled crawfish tails
- 1 Tbsp. all-purpose flour dissolved in 1/2 cup water
- Salt and cayenne
- 2 Tbsp. chopped green onions
- 1 Tbsp. chopped fresh parsley leaves
- cooked long-grain rice
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