CRAWFISH AND POTATO STEW

Prep Time: 30 Minutes
Yields: 4 Servings

Comment:
As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During this time of the year, crawfish were often added to create a magnificent soup.

Ingredients:
1½ pounds crawfish tails
6 potatoes, peeled and cubed
2 tsps vegetable oil
1 cup diced onions
½ cup diced celery
¼ cup diced red bell pepper
2 tbsps minced garlic
½ pound smoked sausage, sliced
¾ cup oil-less roux
2 quarts shellfish stock
¼ cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Method:
In a large Dutch oven, heat vegetable oil over medium-high heat. Add onions, celery, bell pepper and minced garlic. Sauté until golden brown, stirring constantly. Add sausage and cook 5 minutes or until slightly browned. Add roux and stir until moistened. Add stock, potatoes and green onions. Bring to a rolling boil, reduce to simmer and cook until potatoes become so tender that some are dissolved to thicken the stock. Add crawfish and parsley. Cook 5–10 additional minutes. Season to taste using salt, pepper, granulated garlic and hot sauce. Serve hot over steamed white rice.