Best Crawfish Stew Recipe Recipes Recipe Cards

CRAWFISH CHOWDER

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
• In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

CRAWFISH STEW

Steps:

• Best thing to use is an IRON POT Heat fat until melted in your iron pot.
• Add green peppers, celery, garlic,onions and saute until they are cooked.
• Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
• Simmer on very low heat.
• In 30 min's it will be done.
• You can serve over rice.
• I like it just plain with no rice.

CREAMY CAJUN CRAWFISH STEW

Steps:

• Spray a heavy bottom pot with cooking spray, and place over medium heat. Saute onion, green bell pepper, red bell pepper and okra until soft. Season with a pinch of Cajun seasoning. Remove from pot, and set aside.
• Coat pot with cooking spray (turn off flame while spraying), and return to medium high heat. Saute chicken until no longer pink, and juices run clear. Season with 1 tablespoon Cajun seasoning. Stir in crawfish, and cook for 1 minute. Remove from pot, and set aside with vegetables.
• Melt butter in pot on medium low heat. Whisk in flour until roux begins to bubble. Add milk, and whisk until smooth. Add half-and-half, and whisk continuously until mixture thickens enough to coat the back of a spoon. Add a pinch of salt. Stir in shredded Cheddar cheese a little at a time until well incorporated. Add grated Romano cheese and whisk until incorporated. Season with chili powder and paprika. Stir in chicken, crawfish and vegetable mixture. Simmer for 5 minutes.

MAW PYE'S CRAWFISH STEW

Steps:

• 1. Place a black iron or other heavy bottomed pot on heat. Add flour and oil, stiring constantly to form a roux. Cook until the roux is deep caramel brown color. Add onions continue to cook until the onions are beginning to brown along the edges. Add celery, bell pepper, garlic, red pepper flakes, salt and cayenned pepper. Continue to cook until the celery and bell peppers become tender and the roux is a deep coffee brown color. Stir in crawfish tails and chili powder.
• 2. Add seafood stock, cook until the stew is thickened. Stir in parsley and green onions. Lower fire to slightest simmering, stir well.
• 3. Break one egg at a time into a cup and carefully drop egg into the pot. Repeat untill all the eggs are used up. Be careful not to place eggs on top of another. (DO NOT STIR AGAIN) Place cover on pot and let eggs poach in stew. This usually takes 6 - 8 minutes. Remove from heat. Serve over a bed of steaming hot rice.

NIKI'S FAMOUS CRAWFISH DIP

Steps:

• Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
• Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil, salt and Old Bay seasoning. Cook and stir until garlic is toasted. Remove from the heat and stir in the cream cheese until it has melted. Serve the dip warm or refrigerate and serve chilled.