Cook book Sunday

Welcome to the Cookbook Nook. This week’s  cookbook is from Lafayette, Louisiana  Junior League. A must-have  in any Louisiana kitchen….

Crawfish Stew

2lb peeled crawfish

1/2 C flour

1/2 C oil

2 med onions chopped ,fine

1 tsp salt

1/2 bell pepper chopped, fine

1 rib celery ,chopped fine

1/2tsp pepper

2 C water

Make a roux with flour and oil ,cook till peanut butter in color. Add onion, bell pepper, and celery, let cook. Add 2 c water, sir, cover, and let cook.Add seasons and Crawfish and cook about 20 minutes. Serve over white rice.