Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in an ovenproof pot, heat the oil. add the bacon and cook until crisp. remove the bacon to drain on paper toweling. do not discard the bacon drippings. return the pot with the drippings to the heat. add the beef and brown evenly; remove the beef and set aside. add the chopped onion and flour to the pot and cook for 2 to 3 minutes; be careful not to let it burn. return the beef and bacon to the pot and add the rest of the ingredients except the potatoes. bring to a boil, cover and simmer, stirring occaionally, for 90 minutes. taste and add more seasoning, if desired. add potato wedges to each bowl and ladle stew over it.

Target recipe: in a heavy bottom pot, make a roux by adding flour to heated oil. over low heat stir constantly until a deep golden brown. take pot away from heat for fear of burning. add onions, garlic and celery; cook about 5 minutes or until tender. stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper. cook over high heat, stirring until sauce simmers, then reduce heat again. while sauce is simmering, combine remaining water with crawfish fat in a large saucepot. cook over high heat, stirring constantly until it comes to a boil. add sauce to fat and water; let simmer 1 hour. season with salt and pepper again if needed. add crawfish tails, green onions and parsley. serve in soup plate over a scoop.