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Crawfish Stew-fay

Source of Recipe


Marcelle Bienvenu






List of Ingredients



• 2 lbs. crawfish tails
  
• 8 Tbsp butter
  
• 2 onions, coarsely chopped
  
• 1 large sweet green pepper, coarsely chopped
  
• 1 stalk celery, finely chopped
  
• 1 Tbsp cornstarch
  
• 1 cup water
  
• 1/3 cup finely chopped green onions
  
• 1/4 cup finely chopped parsley
  
• Salt and cayenne to taste
  
• *
  
• Steamed rice
  






Instructions



1. In a heavy pot, slowly melt the butter. Add the onions, sweet green pepper and celery; cook until transparent.
   
   
2. Add the crawfish tails and cook for 10 to 15 minutes, or until they begin to throw off a little liquid. Stir occasionally.
   
   
3. Dissolve the cornstarch in a cup of tap water. Add the cornstarch-water mixture to the crawfish and simmer for 20 minutes or until the gravy thickens a bit. Add the salt and cayenne pepper. (Don't be stingy with the spices. Stew-fay should have a little bite to it.)
   
   Serve immediately over steamed rice, garnished with a sprinkling of green onions and parsley.
   
   Serves 8