Crawfish Stew Emile


3 lbs. crawfish tails and fat

1 cup oil or butter

1 cup flour

2 large onions chopped

1 large bell pepper chopped

4 stalks celery chopped

2 cloves garlic minced

1 tablespoon worcestershire sauce

creole seasoning

1/4 cup minced parsley

1/4 cup green onions minced

1 can cream of celery soup-replace crawfish fat



Make a roux with flour and oil or butter. Cook and stir till chocolate color, but not brown. Remove from fire and add crawfish fat (or celery soup) and all chopped vegetables. Stir until it stops sizzling. Add seasoned crawfish and enough water to cover all ingredients. Let simmer for 30 minutes. Add green onions and parsley the last 5 minutes. Serve with rice.

May use shrimp, crab meat, oysters, clams or even fish filets.