crawfish stew

2016-06-08

This is another easy one-skillet stew. This is as far as I remember the first time ever that I’ve eaten crawfish. Unfortunately, they’re only available frozen here, but even so, quite good. The flavor is similar to, but a bit stronger than shrimp.

INGREDIENTS

This is what you need for 2 servings:

1 lb. crawfish tail meat, thawed
½ onion, chopped coarse
½ red, green bell pepper each
½ cup rice (min. 10-minute rice)
1 small can tomato paste
S&P
Creole seasoning
2 tsp. Worchester sauce
hot sauce, chipotle or other

Pic1: crawfish stew

Directions

Heat 1 tbsp. olive oil.
Glaze the onions, add the peppers and stew for 5 minutes.
Add the remainder of the ingredients, S&P and spices to taste.
Bring to a boil over medium heat and simmer over low heat for the time recommended for your rice.
Add water as needed and stir occasionally to prevent burning.
I used tomato sauce instead of paste, this became a bit too soupy.
Adjust the seasoning to taste, especially the hot spices.
Optional:
- Stir in oil dough ½ tsp. at a time to thicken the sauce.
Rest 5 minutes.
Serve and enjoy.

Pic2: stewing
Pic3: served, a bit too soupy perhaps?

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org