Choctaw File-Crawfish Stew

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.

Serves 4 to 6.
By: Beverly Cox and Jacobs
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