Crawfish Stew | Louisiana Kitchen & Culture

Name: 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

louisiana.kitchenandculture.com

Experience the flavors of Louisiana with Crawfish Stew, a hearty main course perfect for 6-8 servings. Featuring crawfish tails and aromatic vegetables in a rich broth. Perfect for warming up on...

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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