Crawfish Stew
Crawfish Stew is a hearty Louisiana-inspired dish featuring tender crawfish tails, a rich roux, and bold flavors from okra, peppers, and seasonings. Perfect for seafood lovers and those craving a comforting, spicy meal, it pairs beautifully with fluffy rice for a satisfying dinner experience.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 1/3 cup all-purpose flour ⓘ
- 1 cup chopped onions ⓘ
- 1 cup chopped celery ⓘ
- 1 jalapeno pepper, seeded, deveined and diced ⓘ
- 2 cups water
- 1 (14 1/2 to 16 oz.) can crushed tomatoes ⓘ
- 2 cups crawfish tails ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 10 oz. frozen sliced okra ⓘ
- 1 medium red or green pepper, chopped
- 1/4 cup chopped parsley ⓘ
- 2 teaspoons gumbo file powder ⓘ
Instructions
- Melt butter in a large heavy pot (iron preferred).
- Blend flour into the melted butter and stir over medium-low heat until the roux is dark brown.
- Add chopped onions, celery, and diced jalapeno pepper; cook until tender and crisp.
- Stir in water, crushed tomatoes, crawfish tails, salt, and black pepper. Simmer over medium heat for 15 minutes.
- Add frozen sliced okra, chopped red or green pepper, and chopped parsley.
- Simmer until the okra and peppers are tender-crisp, about 10 minutes.
- Stir in gumbo file powder.
- Ladle the stew into bowls and top each with 1/2 cup cooked rice.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).