Crawfish Stew

• cooking oil
• 10 pounds crawfish tails
• 20 onions mediums, chopped
• 5 bell peppers chopped
• 10 tablespoons flour
• water as needed
• 1 shallots chopped
• 1 cup chopped parsley
• salt to taste
• ground red pepper to taste
• Tabasco Sauce to taste
• rice Steaming, for serving

1. In a 15- to 20-pound roaster or Dutch oven, heat 1/8 inch of oil. (Use more if crawfish tails do not have much fat on them.) Fry crawfish, a layer at a time, until they are crusty, not brown. Remove from oil and set aside.
2. Saute onions and bell peppers in oil until clear. Return tails to pot and stir in flour until smooth, adding more oil if needed for smoothness. Gradually add water to achieve consistency desired. Stir in shallots, parsley, and seasonings, and bring to a boil. Continue boiling rapidly for 10 minutes. Turn off, cool and refrigerate. To serve, reheat slowly and spoon over mounds of steaming rice.

cooking oil, crawfish tails, onions, bell peppers, flour, water, shallots, parsley, salt, ground red pepper, tabasco sauce, rice steaming

Taken from www.yummly.com/recipe/Crawfish-Stew-1652905 (may not work)