creamy crawfish stew

Ingredients

• Servings: 6
• nonstick cooking spray
• 1 onion, thinly sliced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 2 cups fresh okra, cut into 1/2 inch slices
• 1 whole boneless, skinless chicken breast, cubed
• 1 tablespoon seasoning
• 1 pound whole cooked crawfish, peeled
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1/3 cup half-and-half cream
• 1 pinch salt
• 3 cups shredded cheddar cheese
• 1 cup freshly grated romano cheese
• 1/3 cup chili powder
• 1 tablespoon ground paprika

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• spray a heavy bottom pot with cooking spray, and place over medium heat. saute onion, green bell pepper, red bell pepper and okra until soft. season with a pinch of seasoning. remove from pot, and set aside.
• coat pot with cooking spray (turn off flame while spraying), and return to medium high heat. saute chicken until no longer pink, and juices run clear. season with 1 tablespoon seasoning. stir in crawfish, and cook for 1 minute. remove from pot, and set aside with vegetables.
• melt butter in pot on medium low heat. whisk in flour until roux begins to bubble. add milk, and whisk until smooth. add half-and-half, and whisk continuously until mixture thickens enough to coat the back of a spoon. add a pinch of salt. stir in shredded cheddar cheese a little at a time until well incorporated. add grated romano cheese and whisk until incorporated. season with chili powder and paprika. stir in chicken, crawfish and vegetable mixture. simmer for 5 minutes.