Crawfish Claw Stew Recipes

CRAWFISH STEW

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.

MAW PYE'S CRAWFISH STEW

Steps:

• 1. Place a black iron or other heavy bottomed pot on heat. Add flour and oil, stiring constantly to form a roux. Cook until the roux is deep caramel brown color. Add onions continue to cook until the onions are beginning to brown along the edges. Add celery, bell pepper, garlic, red pepper flakes, salt and cayenned pepper. Continue to cook until the celery and bell peppers become tender and the roux is a deep coffee brown color. Stir in crawfish tails and chili powder.
• 2. Add seafood stock, cook until the stew is thickened. Stir in parsley and green onions. Lower fire to slightest simmering, stir well.
• 3. Break one egg at a time into a cup and carefully drop egg into the pot. Repeat untill all the eggs are used up. Be careful not to place eggs on top of another. (DO NOT STIR AGAIN) Place cover on pot and let eggs poach in stew. This usually takes 6 - 8 minutes. Remove from heat. Serve over a bed of steaming hot rice.

CRAWFISH STEW FOR A CROWD

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.