Crawfish Stew Recipe

Name: Crawfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking oil; 10 pounds crawfish tails; 20 onions mediums, chopped; 5 bell peppers chopped; 10 tablespoons flour; water as needed; 1 shallots chopped; 1 cup chopped parsley; salt to taste; ground red pepper to taste; Tabasco Sauce to taste; rice Steaming, for serving

Servings: persons

cooking oil
10 pounds crawfish tails
20 onions mediums, chopped
5 bell peppers chopped
10 tablespoons flour
water as needed
1 shallots chopped
1 cup chopped parsley
salt to taste
ground red pepper to taste
Tabasco Sauce to taste
rice Steaming, for serving

1
In a 15- to 20-pound roaster or Dutch oven, heat 1/8 inch of oil. (Use more if crawfish tails do not have much fat on them.) Fry crawfish, a layer at a time, until they are crusty, not brown. Remove from oil and set aside.
2
Saute onions and bell peppers in oil until clear. Return tails to pot and stir in flour until smooth, adding more oil if needed for smoothness. Gradually add water to achieve consistency desired. Stir in shallots, parsley, and seasonings, and bring to a boil. Continue boiling rapidly for 10 minutes. Turn off, cool and refrigerate. To serve, reheat slowly and spoon over mounds of steaming rice.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking oil, 10 pounds crawfish tails, 20 onions mediums, chopped, 5 bell peppers chopped, and more.

Yes, Crawfish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Stew

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