Crawfish Egg Stew

1/4 cup Cooking oil
1/2 cup floor
1 onion
1 bell pepper
1 tablespoon salt
1/2 clove garlic
1 teaspoon sugar
1 can Rotel
1 pound crawfish peeled
1 bunch onion tops
2 tablespoons garlic powder
5 eggs

Make a roux. Cook until it's dark brown on low heat. Add onion, bell pepper, salt, garlic and sugar. Cook until onions have wilted. Add Rotel. Cook on low for about 15 minutes. Add water to desired consistency. Cook on low with the cover half on for about 45 minutes. Remove lid. Add crawfish. Bring to boil. Add onion tops, and 2 tablespoons garlic powder. Break 5 eggs and drop into boiling liquid. Let boil for 5 minutes. Turn heat to low, put cover three quarters of the way on and simmer for 15 minutes. Turn off and let it sit for 10 minutes. Serve over rice.

Serves 5.

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Cajun Country -- New Iberia, Louisiana