Stewed crawfish cooked in a butter roux spiced with jalapeno peppers and spooned over hot, fresh cornbread.
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 large onion, chopped
2 large jalapeno peppers, seeded and chopped
1 large fresh tomato, rough chopped
1 pound raw crawfish tails
1/2 cup chicken broth, unsalted
1 teaspoon sea salt
parsley, chopped for garnish, optional
Melt butter in a heavy medium-size pot.
Add flour to butter and brown until the roux is the color of peanut butter.
Stir in onion and peppers and cook for 5 minutes stirring often.
Add tomatoes and cook an additional 5 minutes.
Stir in crawfish, chicken broth, and salt.
Cook for 20 minutes covered at a medium-low simmer, stirring and adjusting the heat under pot often.
Bake a recipe of Cornbread while crawfish cooks.
Ladle stew onto a piece of freshly baked cornbread for individual servings.
Chop the seeds with the peppers for more heat.
This stew may be eaten alone if you are watching your carb intake, or on a scoop of cooked rice, or in a baked potato. So many ways to enjoy!
Keywords: crawfish 'n cornbread