Crayfish Stew Recipe

Name: Crayfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound steamed crayfish tails, peeled, deveined, and chopped; 1 1/2 cups seasoned, dry breadcrumbs; 1 medium onion, finely chopped and divided; 1/4 cup chopped green onion; 2 stalks celery, finely chopped; 2 small cloves garlic, minced and divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/4 teaspoon red pepper, divided; 4 eggs, beaten; 1 quart water, divided; 2 tablespoons butter or margarine; 2 tablespoons all-purpose flour; 1 (6-ounce) can tomato paste; 2 teaspoons sugar; 1/2 cup vegetable oil; Hot cooked rice

Servings: persons

1 pound steamed crayfish tails, peeled, deveined, and chopped
1 1/2 cups seasoned, dry breadcrumbs
1 medium onion, finely chopped and divided
1/4 cup chopped green onion
2 stalks celery, finely chopped
2 small cloves garlic, minced and divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon red pepper, divided
4 eggs, beaten
1 quart water, divided
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 (6-ounce) can tomato paste
2 teaspoons sugar
1/2 cup vegetable oil
Hot cooked rice

1
Combine crayfish, breadcrumbs, half of chopped onion, green onion, celery, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon red pepper in a large mixing bowl; stir until well blended. Add eggs and 1/4 cup plus 2 tablespoons water; mix well.
2
Shape mixture into 1 1/2-inch balls. Place on a waxed paper-lined baking sheet; cover and chill 1 hour.
3
Melt butter in a large Dutch oven over low heat. Add flour; stir until blended. Cook, stirring constantly, until roux is the color of a copper penny. Add remaining onion and garlic; cook until tender.
4
Add tomato paste, sugar, and remaining water, salt, and pepper; cook over medium-low heat, stirring until thickened. Remove from heat; set aside.
5
Brown crayfish balls in hot oil in a large skillet over medium heat. Drain on paper towels.
6
Add crayfish balls to roux in Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Serve over hot cooked rice in warm soup bowls.

700

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 1 pound steamed crayfish tails, peeled, deveined, and chopped, 1 1/2 cups seasoned, dry breadcrumbs, 1 medium onion, finely chopped and divided, 1/4 cup chopped green onion, and more.

Yes, Crayfish 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!

Crayfish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions