Louisiana Crawfish and Crab Stew Recipe

Crawfish and Crab Stew

This is another great recipe that uses leftover crawfish tails, or packaged crawfish tail meat. Crawfish and Crab Stew is a hearty meal when served on a bed of white rice, and is great on a chilly day.

Crawfish and Crab Stew Ingredients

  • 3 cups of chicken stock
  • 1 stalk of chopped celery
  • 3 tablespoons of dry roux
  • 1 bay leaf
  • 2 tablespoon of virgin olive oil
  • 1 tablespoon of salted butter
  • 4 cloves of minced garlic
  • 1 pound of cooked and peeled crawfish tails, with the fat
  • 2 tablespoons of lemon juice
  • 1 large diced onion
  • Coarse salt and freshly ground black pepper to taste
  • 1 seeded and chopped bell pepper
  • Cayenne pepper to taste
  • Hot sauce to taste
  • Slap Ya Mama Creole seasoning to tast
  • 1 pound of Louisiana Blue crabmeat
  • 1/2 a of cup chopped green onion tops (scallions)
  • 1/4 op a cup of chopped parsley
  • Garlic powder
  • Onion powder

Crawfish and Crab Stew Directions

  1. Bring the chicken stock to a boil, and whisk in the dry roux until it is dissolved into the chicken stock.
  2. Add the bay leaf, reduce the heat to low, and simmer.
  3. Meanwhile, in a heavy pot over medium heat, melt the butter and the olive oil.
  4. Add the onion, celery, bell pepper and garlic, and cook until softened and translucent, about 15 minutes.
  5. Add the chicken stock with roux, crawfish and lemon juice.
  6. Season to taste with salt, black pepper, creole seasoning, garlic powder, onion powder, cayenne, and hot sauce.
  7. Simmer for another 30 minutes.
  8. Add the crabmeat, and adjust the seasonings to your liking.
  9. Cook only until crabmeat is heated through.
  10. Add the chopped green onion tops and parsley.
  11. Serve on hot buttered rice with scallions and potato salad.

Making a Dry Roux

  • 2 cups of all purpose Flour
  • 9 1/2 inch Pyrex pie dish
  • Fork

Brown flour in a microwave in the Pyrex pie dish. Start off cooking on high for 3 minutes. Remove dish from microwave, and stir flour quickly. Scrape the bottom and sides of the dish as quickly as possible. Return to microwave for 2 minutes, remove the pie dish, and repeat the scraping and stirring.  Return to microwave for 1 minute, remove, and repeat the scraping and stirring. Continue in 1 minute cycles until the color of your roux is acceptable. For Crawfish and Crab Stew, I do a lighter Roux than for my gumbos.

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