Choctaw File-Crawfish Stew
- Details
- Parent Category: News
- Category: Political Issues & Native Programs
- Published: 27 July 2007
Choctaw File-Crawfish Stew
Ingredients:
| 1/4 | sunflower oil or bacon drippings |
| 1 | cup sliced green onions |
| 1/2 | chopped sweet bell pepper |
| 1/4 | cup sliced celery |
| 1/2 | teaspoon dill seed |
| 1 | poind Jerusalem artichokes, srubbed and thinly sliced |
| 2 | cups fresh or frozen corn kernels |
| 1 | teaspoon minced hot red pepper OR |
| 1 | teaspoon Louisiana hot sauce (optional) |
| 5 | cups water |
| 1 1/2 | pounds live crawfish, well rinsed |
| 2 to3 | teaspoons file powder |
| salt (optional) | |
| 1 | tablespoon minced fresh parsley or dill |
Directions: Heat oil in a large, deep skillet or Dutch oven. Stir in green onions, bell pepper, celery, and dill seed. Cook over medium-low heat, stirring oftern, for about 8 minutes, until lightly browned. Add Jerusalem srtichokes, corn and hot red pepper. Saute lightly over medium-high heat. Add water and bring to boil. Reeduce heat and simmer for about 10 minutes, or until Jerusalem artichokes arebarley tender. Return to a boil over high heat, and add crawfish. Boil for 2 to 3 minutes, until they turn red. Gradually stir file into boilig stew. Remove from heat and cover for 5 minutes. Season with salt to taste. Sprinkling minced parsley or dill and serve immediately. Eat crawfish with yourfingers and the rest with a spoon. Do not reheat or file will turn ropey.