Crawfish Stew
Dive into the heart of Southern comfort with this rich and flavorful Crawfish Stew, a Louisiana classic that will bring bold Cajun flavors straight to your table. This hearty stew starts with a deep golden roux, the foundation of many iconic Southern dishes, and builds layers of savory goodness with the “holy trinity” of onions, bell peppers, and celery. Infused with smoked paprika, thyme, and a touch of cayenne for spice, the stew is loaded with tender, succulent crawfish tails that simmer to perfection in a simmering broth of diced tomatoes and chicken stock. Served over fluffy white rice and adorned with fresh parsley and green onions, this one-pot wonder is the ultimate comfort food that’s perfect for a family dinner or a casual gathering. Whether you're craving authentic Cajun cuisine or looking for a show-stopping seafood dish, this Crawfish Stew is sure to impress!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 4 cups chicken stock
- 2 pieces Bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds crawfish tails, peeled and cleaned
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onions, sliced
- 4 cups cooked white rice
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, to create a roux. Continue stirring until the roux turns a deep golden brown, about 10-15 minutes. Be careful not to let it burn.
Reduce the heat to medium-low and add the vegetable oil, diced onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the canned diced tomatoes and cook for another 2-3 minutes. Gradually pour in the chicken stock, stirring constantly to avoid lumps, and bring the mixture to a simmer.
Add the bay leaves, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Stir well to combine. Allow the stew to simmer uncovered for 30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
Add the crawfish tails to the stew and simmer gently for an additional 10-15 minutes, or until the crawfish tails are cooked through and tender. Taste and adjust seasoning as needed.
Remove the bay leaves and stir in the chopped parsley and half of the sliced green onions.
Serve the crawfish stew hot over cooked white rice. Garnish with the remaining green onions before serving. Enjoy!
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 1444 mg | 482% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 27.8 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 4122 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
