Crawfish Stew For A Crowd Recipes

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CRAWFISH STEW



Crawfish Stew image

Make and share this Crawfish Stew recipe from Food.com.

Provided by Mary in LA.

Categories     Stew

Time 45m

Yield 7 serving(s)

Number Of Ingredients 15

1/2 green bell pepper (chopped)
3 tablespoons fat or 3 tablespoons shortening
2 small onions (chopped)
2 stalks celery (chopped)
1/2 clove minced garlic
2 tablespoons flour
1/2 cup tomato sauce
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
cayenne pepper
1 dash salt
1 dash pepper
1 1/2 cups water
2 lbs crayfish tails (peeled)
cooked rice

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.

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.

CREAMY CAJUN CRAWFISH STEW



Creamy Cajun Crawfish Stew image

This decadent dish pairs spicy crawfish and chicken with flavorful peppers, onions, and okra in a creamy cheese sauce.

Provided by POPINKI

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 17

nonstick cooking spray
1 onion, thinly sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 cups fresh okra, cut into 1/2 inch slices
1 whole boneless, skinless chicken breast, cubed
1 tablespoon Cajun seasoning
1 pound whole cooked crawfish, peeled
¼ cup butter
2 tablespoons all-purpose flour
3 cups milk
⅓ cup half-and-half cream
1 pinch salt
3 cups shredded Cheddar cheese
1 cup freshly grated Romano cheese
⅓ cup chili powder
1 tablespoon ground paprika

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.

Nutrition Facts : Calories 614.5 calories, Carbohydrate 21 g, Cholesterol 218.8 mg, Fat 38.5 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 23.2 g, Sodium 1084.9 mg, Sugar 9.3 g

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Top Asked Questions

How do you cook crab stew for a crowd?
To serve a crowd, you'll want to double all of the ingredients and cook the stew in a very large stockpot. For extra flavor, boil the stew in beer or stock, rather than water. Include sliced Vidalia onion in the pot. Add live blue crabs to the boil!
How to cook crawfish in a crock pot?
Simply place them in a pot with enough water to cover the crawfish and bring it to a boil. Once the water is boiling, turn the heat down to medium-low and simmer for about 10 minutes. After that, you can drain the crawfish and serve it immediately.
How to cook crawfish Roush?
In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails.
How do you make crawfish boil?
Zatarain’s makes it easy to throw your own crawfish boil. Start with the recipe below then add smoked sausage, cauliflower and broccoli to make it all your own. 1 Fill an 80-quart crawfish boiling pot with a basket 1/3 to 1/2 with water. Place pot on a jet-style propane burner on high heat. Add onions, garlic and lemon halves.

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