6 Cups Chicken Broth
1 Pound Jerusalem Artichokes — Thinly Sliced
3 Cups Corn
1 Teaspoon Salt
1 Teaspoon Pepper
3 Tablespoons Olive Oil
2 Large Onions — Chopped
4 Cloves Garlic — Finely Chopped
1 Medium Red Bell Pepper — Chopped
1 Medium Green Bell Pepper — Chopped
6 Medium Scallion — Chopped
2 Stalks Celery — Chopped
1 1/2 Pounds Crawfish
2 Teaspoons Dill Seed — Crushed
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Allspice — Ground
3 Teaspoons File Powder — Dissolved In
1/2 Cup Water
1/2 Cup Parsley — Chopped
1/2 Cup Scallion — Finely Chopped
Cayenne — To Taste
Directions
Bring broth to a boil and add artichokes, corn, salt and pepper. Simmer for 15 minutes. Heat oil in another pan and saute onions and garlic for 2 minutes. Add peppers, scallions and celery. Saute for 5 minutes. Add cooked vegetables to the stock pot. Return stew to a boil, add the crawfish. Stir well, lower heat and cook for 5 minutes. Remove from heat and add dill, thyme, oregano, and allspice. Add the file powder, stir well. Serve topped with parsley, scallions and a dash of cayenne.
Serves 12
Subject: Choctaw Crawfish Stew 
