Crawfish Stew


  • 12 Cup(s) cooking oil
  • 12 Cup(s) flour
  • 2 onions, chopped
  • 2 bell pepper, chopped
  • 2 Stalk(s) celery, chopped
  • 2 Pound(s) Louisiana Crawfish Tail Meat
  • 1 Stick(s) butter
  • fresh parsely, chopped
  • green onion, chopped


  1. Make a roux using oil and flour Show
  2. Add 2 chopped onions, garlic, bell pepper and celery, cook down in the roux Show
  3. Add crawfish tails (with fat) and stir until coated Show
  4. Add butter and stir Show
  5. Season with Creole Seasoning and Garlic Salt Show
  6. Add fresh chopped parsely and onion tops and serve Show

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