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 US Regional - Choctaw Crawfish Stew
adapted from Enduring Harvest by Kavasch
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Description
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Ingredients
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- 6 Cups Chicken Broth
- 1 Pound Jerusalem Artichokes -- Thinly Sliced
- 3 Cups Corn
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 3 Tablespoons Olive Oil
- 2 Large Onions -- Chopped
- 4 Cloves Garlic -- Finely Chopped
- 1 Medium Red Bell Pepper -- Chopped
- 1 Medium Green Bell Pepper -- Chopped
- 6 Medium Scallion -- Chopped
- 2 Stalks Celery -- Chopped
- 1 1/2 Pounds Crawfish
- 2 Teaspoons Dill Seed -- Crushed
- 1 Teaspoon Thyme
- 1 Teaspoon Oregano
- 1 Teaspoon Allspice -- Ground
- 3 Teaspoons File Powder -- Dissolved In
- 1/2 Cup Water
- 1/2 Cup Parsley -- Chopped
- 1/2 Cup Scallion -- Finely Chopped
- Cayenne -- To Taste
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Directions
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Bring broth to a boil and add artichokes, corn, salt and pepper. Simmer for 15 minutes. Heat oil in another pan and saute onions and garlic for 2 minutes. Add peppers, scallions and celery. Saute for 5 minutes. Add cooked vegetables to the stock pot. Return stew to a boil, add the crawfish. Stir well, lower heat and cook for 5 minutes. Remove from heat and add dill, thyme, oregano, and allspice. Add the file powder, stir well. Serve topped with parsley, scallions and a dash of cayenne.
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Serves
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12
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Time to Make
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0:00
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