An authentic Cajun crawfish stew recipe that is super easy to make and uses hardly any ingredients. Looking for recipes for those leftover crawfish tails, this is one keeper recipe.
Crawfish season is definitely a big time of year for making crawfish stew. However, many people like us freeze leftover tails and use them a little later in the year.
They are more delicious when they're fresh though.
Jump to:
- What makes this recipes so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More crawfish recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Crawfish Stew
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- 💬 Comments
What makes this recipes so yummy
- It's an easy recipe which is one of the best things.
- The roux is a little time consuming, as anyone that has made a dark roux knows, you can't rush that. However, after that, it's pretty hands-off.
- A great use of those leftover crawfish tails from your family gatherings having crawfish boils.
Groceries you'll need: Ingredients
- Vegetable Oil
- All Purpose Flour
- Yellow Onions
- Green Bell Pepper
- Celery
- Garlic Clove
- Crawfish Stock
- Water
- Garlic Powder
- Onion Powder
- Creole Seasoning
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Make a dark brown roux using the flour and oil, in a large Dutch oven or heavy pot.
- Step 2: Add the onions, bell peppers and celery and sweat down for 10 minutes.
- Step 3: Add the garlic and cook another 2 minutes.
- Step 4: Slowly stir in the water and the rich crawfish stock.
- Step 5: Add the seasonings then bring to a boil over medium-high heat.
- Step 6: Turn the heat down to low-medium and cover. Allow to simmer for one hour, stirring occasionally.
- Step 7: Add the crawfish tails, stir, then turn off the heat. Allow to sit for 5 minutes before serving over white rice.
Hint: How much Creole seasoning gets used will depend entirely upon the crawfish you have. Did you boil them yourself? Are they well seasoned? If they're the frozen store-bought type you're probably going to need to add extra seasoning....
Recipe variations and substitute ideas
- Cajun Seasoning - instead of Creole Seasoning.
- Green Onions - sprinkle some chopped green onions at the end.
- Tomato Sauce - some people like to add a little.
- Black Pepper - for seasoning.
- Bay Leaves - for flavor.
- Chili Powder - for spice.
- Fresh Parsley - add at the end, when you add the crawfish tails.
- White Pepper - for seasoning.
- Ground Thyme - can be added for seasoning.
- Shellfish Stock - could be used for the fluid.
- Chicken Broth - could be used for the fluid.
- Nutmeg - some people like to add a teaspoon ground nutmeg.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my big Dutch Oven pot for a crawfish stew like this. I have an affiliate link in the recipe card below if you're interested.
More crawfish recipes I think you'll love
How to store leftovers
Once the stew has cooled completely you'll need to store in an airtight container in the refrigerator for up to 3 days.
As long as the crawfish tails were not already frozen before this crawfish stew will be fine to freeze, for up to 3 months in a freezer safe container.
Mel's kitchen notes
If you find your stew is not as thick as you would like my favorite tip for this kind of recipe is to sprinkle a little bit of instant mashed potato flakes to thicken it up a little. Works like a charm and adds some great potato flavor too.
Frequently asked questions: FAQs
A stew is made with a dark roux whereas an etouffee is made using a lighter roux using butter. I've heard it said that etouffee is a more Creole version of a Cajun stew (can't say whether this is fact or not).
Crawfish has a sweet flavor, it's like a cross between lobster and shrimp.
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Crawfish Stew
Equipment
Ingredients
- ¾ Cup Vegetable Oil
- 1 Cup All Purpose Flour
- 2 Each Yellow Onions diced
- 1 Each Green Bell Pepper large, diced
- 2 Ribs Celery diced
- 4 Cloves Garlic minced
- 3 Cups Water
- 3 Cups Crawfish Stock chicken broth or seafood stock will do
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Creole Seasoning
- 2 Pounds Crawfish Tails peeled and deveined
Instructions
- In a large Dutch Oven make a dark roux, using the oil and the flour, over low-medium heat. Stirring often to ensure it doesn't stick.¾ Cup Vegetable Oil, 1 Cup All Purpose Flour
- After the roux has become chocolate brown add the diced onions, bell peppers and celery and stir to combine. Turn up the heat a little to medium and continue to cook the vegetables for about 10 minutes until softened.2 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the garlic and cook another 2 minutes.4 Cloves Garlic
- Slowly pour in the crawfish stock and the water. Stir well and turn up the heat to medium-high.3 Cups Crawfish Stock, 3 Cups Water
- Add the seasonings, stirring, until a rolling boil has come around. Then turn the temperature down to low-medium and cover.1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 Tablespoon Creole Seasoning
- Allow to simmer for 1 hour, stirring occasionally.
- After the 1 hour is up, add the peeled crawfish tails and stir. Turn off the heat.2 Pounds Crawfish Tails
- Allow to sit for 5 minutes then serve over white rice.
Notes
Nutrition
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