Maw Pyes Crawfish Stew Recipes

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CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE



Crawfish Etouffee Like Maw-Maw Used to Make image

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

Provided by RITALEE76

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 45m

Yield 4

Number Of Ingredients 10

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Steps:

  • In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  • Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 11.5 g, Cholesterol 241.8 mg, Fat 47.5 g, Fiber 1.5 g, Protein 17.5 g, SaturatedFat 29.4 g, Sodium 420.9 mg, Sugar 3.4 g

MAW PYE'S CRAWFISH STEW



Maw Pye's Crawfish Stew image

It is in the heart of crawfish season in South Louisiana right now. So I thought I would share a very special recipe today. I can attribute this recipe to my Mother-in-law who made the best crawfish stew on earth. She taught me her secret recipe and now I will share it with all of you because this is so good, nobody should be...

Provided by Debora Hotard

Categories     Fish

Time 2h20m

Number Of Ingredients 14

2 lb cooked crawfish tails, peeled and deviened
3 large celery ribs, chopped
1 large green bell pepper, chopped
2 large onions, chopped
5 large garlic cloves, minced
1/2 c all purpose flour
1/2 c vegetable oil
1/2 tsp red pepper flakes
1 Tbsp red chili powder
1/2 c fresh parsley chopped
1/2 c fresh green onions, chopped, use white and green part
salt and cayenne pepper to taste
1 qt seafood stock
8 large eggs

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.

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