Crawfish Stew

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h
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Crawfish or Crayfish are well known here in South Louisiana and their popularity have grown throughout the world. They are a Cajun favorite for dishes such as this one.


  • 2 pounds crawfish tails, uncooked
  • 1/2 cup flour
  • 1/4 cup cooking oil
  • 2 cups water
  • 3 large onions
  • 1 bell pepper
  • mushrooms optional
  • 3 cloves garlic
  • 1 bunch green onions
  • dash of red pepper
  • dash of black pepper
  • dash of Season-All or Cajun Seasoning


Step 1

Prepare roux with oil and flour.

Step 2

Sauté the onions, garlic, bell pepper and green onions in roux. Add 1 cup water and mushrooms to the roux. Cook 15 minutes or until onions and bell pepper are soft.

Step 3

Add 1 cup water and the crawfish tails. Cook on low heat for 30 to 40 minutes.

Step 4

Season to taste. Serve over rice or pasta.

Note the amount of water may need to be adjusted depending on the thickness of the stew desired.

Recipe Type: , ,


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Kaplan, Louisiana Louisiana
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