Crawfish Stew
An authentic Cajun Crawfish Stew made with basic ingredients but full of southern flavor!
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
Whenever we have a crawfish boil, and we have leftover crawfish, we like to reserve some of the peelings to make a stock with - as we know we'll be making a crawfish etouffee or a stew like this one and using a nice crawfish stock really adds to the flavor!
Add more seasoning as you see fit. This recipe will give you a little kick - depending on how spiced you have your crawfish. We like ours to have a good kick. That will transfer into the stew. If you're using frozen store-bought crawfish tails, then you'll probably have to add more seasoning. Taste as you go.
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Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 24g | Protein: 46g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 771mg | Fiber: 2g | Sugar: 3g
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