Crayfish Stew
Ingredients
- 1 pound steamed crayfish tails, peeled, deveined, and chopped ⓘ
- 1 1/2 cups seasoned, dry breadcrumbs ⓘ
- 1 medium onion, finely chopped and divided ⓘ
- 1/4 cup chopped green onion ⓘ
- 2 stalks celery, finely chopped
- 2 small cloves garlic, minced and divided ⓘ
- 1 teaspoon salt, divided ⓘ
- 1/2 teaspoon pepper, divided ⓘ
- 1/4 teaspoon red pepper, divided ⓘ
- 4 eggs, beaten ⓘ
- 1 quart water, divided ⓘ
- 2 tablespoons butter or margarine ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 (6-ounce) can tomato paste ⓘ
- 2 teaspoons sugar ⓘ
- 1/2 cup vegetable oil ⓘ
- Hot cooked rice ⓘ
Instructions
- Combine crayfish, breadcrumbs, half of chopped onion, green onion, celery, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon red pepper in a large mixing bowl; stir until well blended. Add eggs and 1/4 cup plus 2 tablespoons water; mix well.
- Shape mixture into 1 1/2-inch balls. Place on a waxed paper-lined baking sheet; cover and chill 1 hour.
- Melt butter in a large Dutch oven over low heat. Add flour; stir until blended. Cook, stirring constantly, until roux is the color of a copper penny. Add remaining onion and garlic; cook until tender.
- Add tomato paste, sugar, and remaining water, salt, and pepper; cook over medium-low heat, stirring until thickened. Remove from heat; set aside.
- Brown crayfish balls in hot oil in a large skillet over medium heat. Drain on paper towels.
- Add crayfish balls to roux in Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Serve over hot cooked rice in warm soup bowls.
Nutrition & Diet Analysis (per serving)
966
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).