Creamy Cajun Crawfish Stew Recipe

Ingredients <br>- nonstick cooking spray <br>- 1 onion, thinly sliced <br>- 1 green bell pepper, cut into strips <br>- 1 red bell pepper, cut into strips <br>- 2 cups fresh okra, cut into 1/2 inch slices <br>- 1 whole boneless, skinless chicken breast, cubed <br>- 1 tablespoon Cajun seasoning <br>- 1 pound whole cooked crawfish, peeled <br>- ¼ cup butter <br>- 2 tablespoons all-purpose flour <br>- 3 cups milk <br>- ⅓ cup half-and-half cream <br>- 1 pinch salt <br>- 3 cups shredded Cheddar cheese <br>- 1 cup freshly grated Romano cheese <br>- ⅓ cup chili powder <br>- 1 tablespoon ground paprika <br><p></p>Directions <br>step 1: 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 Cajun seasoning. Remove from pot, and set aside. <br>step 2: 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 Cajun seasoning. Stir in crawfish, and cook for 1 minute. Remove from pot, and set aside with vegetables. <br>step 3: 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. <br>

Ingredients
- 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 Cajun seasoning
- 1 pound whole cooked crawfish, peeled
- ¼ cup butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- ⅓ cup half-and-half cream
- 1 pinch salt
- 3 cups shredded Cheddar cheese
- 1 cup freshly grated Romano cheese
- ⅓ cup chili powder
- 1 tablespoon ground paprika

Directions
step 1: 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 Cajun seasoning. Remove from pot, and set aside.
step 2: 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 Cajun seasoning. Stir in crawfish, and cook for 1 minute. Remove from pot, and set aside with vegetables.
step 3: 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.

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