Recipe of the Week


Prep Time: 1½ Hours
Yields: 10 Servings

Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is much time for relaxing and entertaining company as the stew slowly simmers.

5 pounds crawfish tails
1 cup oil-less roux
2 quarts defatted chicken stock, unsalted
2 tbsps vegetable oil
salt substitute and black pepper to taste
vegetable cooking spray
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
1 cup tomato sauce, no salt added
2 bay leaves
¼ tsp salt
Louisiana hot sauce to taste
1 cup sliced green onions
1 cup chopped parsley

Dissolve oil-less roux in stock then set aside. In a 12-inch, cast iron skillet, heat vegetable oil over medium-high heat. Drain crawfish tails in a colander and discard fat and natural juices. Sauté tails 5–10 minutes or until curled and heated thoroughly but not overcooked. Season to taste using salt substitute and pepper then set aside. Coat the bottom of a 12-quart, cast iron Dutch oven generously with vegetable cooking spray. Sauté onions, celery, bell peppers and garlic over low heat. Since no oil has been added, vegetables should be turned often until translucent and natural juices are rendered. Pour in tomato sauce and cook 3 additional minutes. Slowly add roux and stock mixture, 1 quart at a time, until thick stew consistency is achieved. Add bay leaves and season liquid lightly with ¼ teaspoon salt and pepper. Bring mixture to a rolling boil then reduce to simmer and add crawfish. Simmer stew approximately 45 minutes, stirring occasionally. Do not boil. Additional water may be needed during cooking process to retain volume and consistency. Once stew is full flavored, adjust seasonings with salt substitute, pepper and hot sauce. Add green onions and parsley. Cook 15–20 additional minutes or until desired richness is achieved. Adjust seasonings if necessary. Serve over steamed white rice.









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