Crawfish Stew Recipe

Name: Crawfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups crawfish; ¼ cup all-purpose flour; 1 clove garlic, mashed; 1 12 pints water, cold; 1 teaspoon salt; ¼ teaspoon sugar; 1 tablespoon green onion; ½ cup cooking oil; 1 small onion, chopped; 1 stalk celery, chopped; 1 bay leaf; ¾ cup whole tomato; 1 pint water, cold, mixed with crawfish fat; ½ cup crawfish fat; ¼ teaspoon red pepper; 1 tablespoon parsley, chopped

Servings: persons

1 ½ cups crawfish
¼ cup all-purpose flour
1 clove garlic, mashed
1 12 pints water, cold
1 teaspoon salt
¼ teaspoon sugar
1 tablespoon green onion
½ cup cooking oil
1 small onion, chopped
1 stalk celery, chopped
1 bay leaf
¾ cup whole tomato
1 pint water, cold, mixed with crawfish fat
½ cup crawfish fat
¼ teaspoon red pepper
1 tablespoon parsley, chopped

1
In a heavy bottom pot, make a roux by adding flour to heated oil.
2
Over low heat stir constantly until a deep golden brown.
3
Take pot away from heat for fear of burning.
4
Add onions, garlic and celery; cook about 5 minutes or until tender.
5
Stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper.
6
Cook over high heat, stirring until sauce simmers, then reduce heat again.
7
While sauce is simmering, combine remaining water with crawfish fat in a large saucepot.
8
Cook over high heat, stirring constantly until it comes to a boil.
9
Add sauce to fat and water; let simmer 1 hour.
10
Season with salt and pepper again if needed.
11
Add crawfish tails, green onions and parsley.
12
Serve in soup plate over a scoop.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 ½ cups crawfish, ¼ cup all-purpose flour, 1 clove garlic, mashed, 1 12 pints water, cold, 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.

That's it — enjoy your meal!

Crawfish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions