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US Regional   -   Choctaw Crawfish Stew   adapted from Enduring Harvest by Kavasch

Description
Ingredients
  • 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
Directions 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.
Serves 12
Time to Make 0:00



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