Emeril’s Cajun Crawfish Stew – Louisiana Recipe

Cajun Crawfish Stew

The best way to describe this dish is a thick stew, seasoned to perfection and full of flavorful crawfish. Crawfish Stew, is simple and a favorite in Louisiana homes and restaurants. If fresh crawfish aren't available, you can use frozen crawfish tails.

Now that Lent and Crawfish Season have officially begun in Louisiana, crawfish boils are held almost every weekend. There are generally a few pounds of left over crawfish on the next day. Here is the perfect recipe to put those leftover crawfish to good use.

Crawfish Stew Ingredients:

  • 1 cup of vegetable oil
  • 1½ cups of flour
  • 2½ cups of onion chopped fine
  • 1/4 of a cup of minced garlic
  • 10 cups of rich crawfish stock (seasoned crawfish boil water)
  • 2 bay leaves
  • 1¼ teaspoons of black pepper
  • 3/4 of a teaspoon of cayenne pepper
  • 2 teaspoons of chopped thyme leaves
  • 1½ tablespoons of kosher salt
  • 3 peeled large baking potatoes, cut in half
  • 2 pounds of peeled medium size crawfish
  • 1/4 of a cup of chopped green onions
  • 2 tablespoons of chopped parsley leaves
  • Steamed long grain white rice

Crawfish Stew Instructions:

  1. Preheat the vegetable oil in a skillet over medium heat.
  2. Add the flour.
  3. Whisk the flour and vegetable oil and continue cooking, stirring constantly, until a medium roux is formed, generally about 12 minutes.
  4. As soon as the roux is the right color (a little darker than peanut butter)
  5. Add the onions.
  6. Cook until the onions become soft, stirring occasionally, about 5 minutes.
  7. Add the garlic and cook for 3 minutes.
  8. Increase heat to Medium-High
  9. Stir in the crawfish stock slowly.
  10. Bring the sauce to a gentle boil.
  11. Add the bay leaves, black pepper, cayenne pepper, thyme, and 4 teaspoons of the salt.
  12. Reduce the heat to low.
  13. Allow the sauce to simmer.
  14. Cook, stirring occasionally for about 35 minutes.
  15. Add the potatoes and continue to cook uncovered, stirring occasionally, until the potatoes are tender and the sauce is thick, about 40 minutes.
  16. Toss the crawfish in the remaining ½ teaspoon of salt.
  17. Stir the crawfish, green onion, and parsley into the stew.
  18. Continue to cook for about 4 minutes.
  19. Taste and adjust the seasoning if necessary.
  20. Remove the bay leaves.
  21. Serve the Crawfish Stew in bowls over hot white rice.

This Louisiana style stew is as close to Emeril's Cajun Crawfish Stew as you can get. Make it in your own kitchen tonight.

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