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Crawfish (or Mudbugs as the Cajuns call them) Stew is one of those dishes that is so savory good it makes Crawfish Stewyou want to smack somebody !!    Serve it over fluffy white rice with some good crusty bread.

If you can't find crawfish you can order it on line.   Outside of Louisiana it is usually sold as crawfish tail meat in one pound packages in the freezer section of better markets.

You can make this with shrimp and it is wonderful as well.

Recipe By     : Sitara
Serving Size  : 6    Preparation Time :1:00
Categories    : New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Seafood

  Amount     Measure       Ingredient -- Preparation Method
    --------     ------------        --------------------------------
      2          pounds        crawfish tails with fat (use the liquid too)
     1/2       cup           oil
     1          cups          flour
     2          cups         onion -- chopped
     1/4       cup           bell pepper -- chopped
     1/4       cup           celery -- chopped
     1/2       cup           fresh parsley -- chopped
    1          quart          fish stock
    2      teaspoons     garlic -- finely chopped
    1      cups              white wine
     1/2  teaspoon      cayenne
     1/2  teaspoon      Tabasco sauce
     1/2  teaspoon      white pepper
                        salt and black pepper to taste
1. In a heavy bottomed pot make a roux of the oil and flour, cook slowly, over medium heat, stirring till you have a roux the color of dark chocolate.    This must be done slowly and the flour allowed to brown gently till the desired color is reached.   There are no short cuts in this step.    If you try to rush browning a roux and get any black flecks, you've burned it and you have to throw it out and start all over again.

2.  Stir in the onion, bell pepper, celery and parsley.  Cook till the onion is clear.

3.  Add 4 cups of the seafood stock and stir until a thick paste is formed.

4.  Add garlic, cayenne, Tabasco, white pepper and wine and stir till well blended.

5.  Add the rest of the stock and the crawfish tails along with the fat and any juices from the crawfish.   

6.   Stir well.    Simmer over low heat for 45 minutes.

Serve over rice.

Bow to the applause.