Description
A rich and comforting Louisiana stew made with crawfish tails, a velvety roux, and aromatic vegetables and spices, served over rice for a hearty meal.
Ingredients
1 lb crawfish tails (fresh or frozen)
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 medium onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 cup chicken or seafood broth
1/4 tsp cayenne pepper (or to taste)
1 tsp paprika
1/2 tsp thyme
Salt and pepper to taste
1/4 cup green onions, chopped (for garnish)
1/4 cup parsley, chopped (for garnish)
Cooked rice, for serving
Instructions
- Melt the butter in a large skillet or Dutch oven over medium heat.
- Whisk in the flour to form a roux, stirring constantly for 5–7 minutes until golden brown.
- Add the chopped onion, bell pepper, celery, and garlic. Sauté for 4–5 minutes until softened.
- Stir in the diced tomatoes, broth, cayenne pepper, paprika, thyme, salt, and pepper. Bring to a simmer for 5 minutes.
- Add the crawfish tails and simmer for another 10 minutes, stirring occasionally.
- Adjust seasoning to taste.
- Serve over cooked rice and garnish with green onions and parsley.
Notes
Use shrimp instead of crawfish for a variation.
Add a splash of heavy cream for richness.
Increase cayenne or add hot sauce for more heat.
Creole seasoning can add extra complexity.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 115mg
