MAW PYE'S CRAWFISH STEW

Maw Pye's Crawfish Stew image

Provided by Debora Hotard

Categories Fish

Time 2h20m

Number Of Ingredients 14

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2 lb cooked crawfish tails, peeled and deviened
3 large celery ribs, chopped
1 large green bell pepper, chopped
2 large onions, chopped
5 large garlic cloves, minced
1/2 c all purpose flour
1/2 c vegetable oil
1/2 tsp red pepper flakes
1 Tbsp red chili powder
1/2 c fresh parsley chopped
1/2 c fresh green onions, chopped, use white and green part
salt and cayenne pepper to taste
1 qt seafood stock
8 large eggs

Steps:

1. Place a black iron or other heavy bottomed pot on heat. Add flour and oil, stiring constantly to form a roux. Cook until the roux is deep caramel brown color. Add onions continue to cook until the onions are beginning to brown along the edges. Add celery, bell pepper, garlic, red pepper flakes, salt and cayenned pepper. Continue to cook until the celery and bell peppers become tender and the roux is a deep coffee brown color. Stir in crawfish tails and chili powder.
2. Add seafood stock, cook until the stew is thickened. Stir in parsley and green onions. Lower fire to slightest simmering, stir well.
3. Break one egg at a time into a cup and carefully drop egg into the pot. Repeat untill all the eggs are used up. Be careful not to place eggs on top of another. (DO NOT STIR AGAIN) Place cover on pot and let eggs poach in stew. This usually takes 6 - 8 minutes. Remove from heat. Serve over a bed of steaming hot rice.