Crawfish Stew

6 servings Prep: 15 m Cook: 1 h 5 m Total: 1 h 20 m Intermediate
5.0/5 (2)
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—a rich, roux-based stew loaded with crawfish tails, onions, bell pepper, and garlic that’s perfect over rice.

Ingredients

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

Step-by-Step Instructions

  1. Prepare a roux with the oil and flour, cooking over medium heat and stirring constantly until it reaches a medium brown color, about 20-25 minutes.
  2. Sauté the chopped onions, minced garlic, chopped bell pepper, and chopped green onions in the roux until soft and fragrant. Add 1 cup water and mushrooms (if using) to the roux. Cook 15 minutes or until onions and bell pepper are soft.
  3. Add the remaining 1 cup water and the crawfish tails. Cook on low heat for 30 to 40 minutes, stirring occasionally. The stew will thicken as it cooks.
  4. Season to taste with red pepper, black pepper, and Season-All or Cajun seasoning. Serve over rice or pasta. Note the amount of water may need to be adjusted depending on the thickness of the stew desired.

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium and stir constantly. A roux requires patience and attention—it can go from perfect to burnt in seconds. If you see black specks, start over.

Q: Can I use cooked crawfish tails instead of raw?

A: Yes, but add them in the last 10 minutes of cooking to prevent them from becoming rubbery. Raw crawfish absorb more flavor from the stew.

Q: My stew is too thick/thin, what do I do?

A: Add water a little at a time if too thick, or simmer uncovered longer if too thin. The recipe notes this may vary based on your desired consistency.

Tips and Techniques

Don’t rush the roux—it’s the foundation of this dish and should be a rich brown color, like chocolate milk. Take your time and stir constantly to develop the deep, nutty flavor that makes this stew authentic.

Ingredient Substitutions

  • crawfish tails: shrimp or a combination of shrimp and crabmeat
  • Season-All: Tony Chachere's, Slap Ya Mama, or homemade Cajun seasoning
  • mushrooms: Leave them out or use sliced cremini or button mushrooms

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon or whisk for stirring the roux

Historical Context

Crawfish stews are a staple of Cajun home cooking, especially during crawfish season (roughly January through June). This simple, roux-based preparation lets the sweet crawfish flavor shine and makes the most of Louisiana’s favorite crustacean.