Crawfish Stew with Dumplings

15 lbs. crawfish
1/2 cup salad oil
3 heaping tbsp. flour
2 lg. onions, chopped
1 lg. bell pepper, chopped
Salt and red pepper

Wash off crawfish and boil until red, clean, putting tails and fat together. Make roux by combining salad oil with flour and stirring at low heat until mixture is a golden brown. Add onions and bell pepper and cook until vegetables are tender. Lower fire and add crawfish and fat, stirring constantly until fat comes to surface. Add 1-1/2 cups water. Cook 25 to 30 minutes.

2 eggs, well beaten
1/2 cup water
1 cup flour or enough to make soft batter
1 tbsp. fat
1-1/2 tsp. baking powder
Chopped parsley

Combine water and eggs. Stir in enough flour to make a soft batter. Add 1 tablespoon fat from stew or cooking oil. Salt and pepper to taste. Add parsley. Last fold in baking powder. Batter should be light and fluffy. Remove all but 1/4 of stew from pot. To remainder add 3/4 cup water. Let simmer 2 to 3 minutes. Then spoon dumplings into pot. Put tight cover on and let cook for 12 minutes. These can also be used with chicken.

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Cajun Country -- New Iberia, Louisiana