Ingredients for Crawfish Stew
- 1 cup green bell pepper, chopped
- 1/4 cup vegetable oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- Not specified in recipe
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Not explicitly added to recipe
- 1 pound cooked crawfish tails
- Not an ingredient in this recipe
- 1 (14.5 ounce) can diced tomatoes, undrained
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How to Make Crawfish Stew
- In a large bowl, combine the flour and a pinch of salt. Dredge the crawfish tails in the flour mixture.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the crawfish tails and cook until lightly browned, about 3-5 minutes. Remove the crawfish from the pot and set aside.
- Add the onion, celery, and green bell pepper to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the diced tomatoes (undrained), chicken broth, thyme, cayenne pepper, and black pepper to the pot. Bring to a simmer.
- Return the crawfish tails to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded.
- Stir in the heavy cream and heat through. Do not boil.
- Season with salt to taste.
- Garnish with fresh parsley and serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
14g
Carbs
2g
