River Road Crawfish Stew

This is the most popular of all crawfish dishes cooked in Bayou country.

2 pounds cleaned crawfish tails
1/4 cup tomato sauce
1 cup vegetable oil
3 quarts crawfish stock or water
1 cup all-purpose flour
1 cup chopped green onions
2 cups chopped onions
1 cup chopped parsley
1 cup chopped celery
Salt and cayenne pepper to taste
1 cup chopped bell pepper
Dash of Louisiana Gold Pepper Sauce
2 tablespoons diced garlic

Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved.

When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated.

Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper.

When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.