Ingredients
½ cup of vegetable oil
1 medium onion (diced)
1 bell pepper (diced)
1 celery rib (diced)
1 pound of fresh peeled (Louisiana) crawfish tails – ok to use frozen, if necessary
2 level tablespoons of Lemoine’s Season En Up or your favorite Cajun/Creole Seasonings
1 level teaspoon of granulated garlic
1 level tablespoon of Knorr’s tomato bouillon with chicken flavor
1/2 cup Gold Medal Wondra Flour
1 quart of water
1 tablespoon of Kitchen Bouquet
Instructions
- Pour the oil into a sauce pan/pot and turn heat to medium high and heat up oil for about 3 minutes.
- Add the onion, bell pepper, celery, crawfish tails, Cajun/Creole seasoning, granulated garlic and tomato bouillon and sauté for about 5 minutes. Stir occasionally.
- Add the flour and stir constantly for about 3 minutes. NOTE: sticking will occur, but be sure to prevent burning. Lower heat if necessary.
- Add the water, turn heat to high and stir well to blend all ingredients.
- When your stew begins to boil, add the Kitchen Bouquet and again, stir well.
- Now, reduce the heat to medium/low and allow your stew to simmer for 10 to 15 minutes.
Serve over white rice.
