This is another classic Cajun stew from our family. Simple, easy and delicious! Our guests love it.

  • Roux
  • 1 pint crab meat
  • 3 green onions, chopped, tops & bottoms separated
  • 1 cup fresh parsley
  • Salt & pepper to taste
  • White rice, cooked

In a large pot make a medium amount of roux.

Throw in chopped green onion bottoms. Add crab meat and cook 2-3 min.

Add 6 cups of water. Stir and bring to a full boil. Boil for about 30 min., adding water if needed to get the right consistency. It should be a little soupy.

Lower the heat to simmer. Add the pars­ley and green onion tops. Salt & pepper to taste. Sim­mer another 30 min.

Serve on a plate or bowl of white rice.

Prep time: 30 min.
Cook time: 1 hour 45 min.
Serves: 8.

Notes

Source: Rocky Tabyanan.

Optional: 15 min before the stew is done, drop in about 3 raw eggs–do not break the yolks. The eggs will poach in the stew and be delicious.