Best Crawfish Stew Recipe Recipe For Hand

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CRAWFISH STEW FOR A CROWD



Crawfish Stew for a Crowd image

This is a GREAT recipe to serve about 30 people. We have made it at church suppers, for tailgaiting parties, patio parties and various other get togethers and it always gets a good review. We serve it over rice AND the recipe can easily be reduced to feed a much smaller crowd.

Provided by Sherrybeth

Categories     Stew

Time 2h

Yield 30 serving(s)

Number Of Ingredients 10

10 lbs crawfish tails
20 onions, chopped
5 bell peppers, chopped
10 tablespoons flour
3 cups shallots, chopped
1 cup fresh parsley, chopped
salt, pepper and Tabasco to taste
cooking oil
water
cooked rice (hot)

Steps:

  • In a pot big enough to hold 20 lbs. (roaster or dutch oven is one way to do it), heat 1/8 inch of oil (if your crawfish tails don't have much 'fat' on them, you might wish to add a little more oil).
  • Fry crawfish in the oil, one layer at a time, until they become crusty, but not brown. Remove the crawfish from the oil and drain on paper towels.
  • Once all of the crawfish are fried, add the onion and peppers to the oil and saute' them until they are clear. You can add more oil if you need to.
  • Return the crawfish tails to the pot with the onions and peppers. Add the flour, slowly, stirring until smooth and adding more oil if needed to help make the mixture smooth.
  • Gradually add water until mixture becomes like a stew consistency.
  • Stir in shallots, parsley and seasonings and bring mixture to a boil, stirring constantly to prevent sticking.
  • Boil rapidly for 10 minutes.
  • Turn off, cool slightly and serve OR if you are serving it later, after it has cooled, place it in the refrigerator and reheat before serving.
  • Serve over rice.

Nutrition Facts : Calories 165.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 161.7, Sodium 99.6, Carbohydrate 13.1, Fiber 1.5, Sugar 3.6, Protein 24

DEEP-SOUTH SHRIMP AND CRAWFISH STEW



Deep-South Shrimp and Crawfish Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 26

2 teaspoons paprika
2 teaspoons dried thyme, ground to a powder with a mortar and pestle
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil, ground to a powder with a mortar and pestle
1 teaspoon chili powder
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 large clove garlic, lightly crushed with the side of a knife blade and minced
4 to 6 scallions, white and tender green parts only
1 bay leaf
1/4 teaspoon ground nutmeg, optional
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
1/2 cup grated Cheddar
1/2 cup grated Gruyere
White pepper
Salt, if needed
1/2 cup panko bread crumbs
1 tablespoon finely chopped fresh parsley leaves (from about 3 large sprigs)
2 tablespoons grated Parmesan
2 tablespoons grated Cheddar
1 teaspoon Irvine Spices Cajun Seasoning
2 teaspoons prepared horseradish
4 hard boiled eggs, peeled while still warm, and chopped

Steps:

  • Bring 4 cups of water to a boil in a medium saucepan.
  • To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled. As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle. Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl.
  • For the sauce:
  • In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
  • Preheat oven to 350 degrees F.
  • Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon.
  • Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs.

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