Juicy Crawfish Stew
4 tablespoons oil
1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
3 tablespoons flour
2 cups fish stock or water
1 pound of crawfish tails
1/3 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper
White rice, cooked
Heat oil in heavy saucepan and then add onion, green pepper, and celery. Stir and cook until tender. Remove and set aside. Add flour to the same oil, cooking while stirring constantly until light brown roux has formed. Stir in fish stock and return vegetables to the pan. Add crawfish and seasonings and then bring to a boil. Reduce heat and simmer for 20 minutes. Serve over hot cooked white rice.