Crawfish Stew Recipes

CRAWFISH STEW

Steps:

• Best thing to use is an IRON POT Heat fat until melted in your iron pot.
• Add green peppers, celery, garlic,onions and saute until they are cooked.
• Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
• Simmer on very low heat.
• In 30 min's it will be done.
• You can serve over rice.
• I like it just plain with no rice.

CRAWFISH CLAW STEW

Steps:

• Crush or crack all claws with a pair of pliers.
• Put the crushed claws in a stew pan and add milk, bring slowly to a boil.
• Remove from fire and let stand for about an hour.
• Drain all milk from claws into another saucepan.
• Add all the other ingredients, except parsley and extra claws, to the milk.
• Heat slowly, while stirring, until hot.
• Ladle out into 4 bowls.
• Sprinkle on parsley.

CRAWFISH STEW FOR A CROWD

Steps:

• In a pot big enough to hold 20 lbs. (roaster or dutch oven is one way to do it), heat 1/8 inch of oil (if your crawfish tails don't have much 'fat' on them, you might wish to add a little more oil).
• Fry crawfish in the oil, one layer at a time, until they become crusty, but not brown. Remove the crawfish from the oil and drain on paper towels.
• Once all of the crawfish are fried, add the onion and peppers to the oil and saute' them until they are clear. You can add more oil if you need to.
• Return the crawfish tails to the pot with the onions and peppers. Add the flour, slowly, stirring until smooth and adding more oil if needed to help make the mixture smooth.
• Gradually add water until mixture becomes like a stew consistency.
• Stir in shallots, parsley and seasonings and bring mixture to a boil, stirring constantly to prevent sticking.
• Boil rapidly for 10 minutes.
• Turn off, cool slightly and serve OR if you are serving it later, after it has cooled, place it in the refrigerator and reheat before serving.
• Serve over rice.

CRAWFISH STEW

Steps:

• 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.