Crawfish Stew | Louisiana Kitchen & Culture

Ingredients

• ½ cup (120 mil) canola oil
• ½ cup (65 g) all-purpose flour
• 3½ pounds (1.6 kg) yellow onions, finely diced
• ½ cup (70 g) finely diced green bell pepper
• ⅓ cup (40 g) finely diced celery
• 1 bay leaf
• 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
• ½ teaspoon cracked black pepper, plus more as needed
• ½ teaspoon cayenne pepper, plus more as needed
• 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
• ¼ cup (13 g) finely chopped fresh flat-leaf parsley
• ¼ cup (20 g) finely chopped green onions