Crawfish stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 230.7
  • Total Fat: 13.8 g
  • Cholesterol: 34.9 mg
  • Sodium: 602.2 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Crawfish stew calories by ingredient


Introduction

We had a crawfish boil and I used most of the leftover ingredients to make this stew. Picked all the tail meat from the crawfish and made sure to get all the yellow "fat" from the heads. This adds awesome flavor. Had 2 ears of corn left so cut the kernels from the cob and took the andouille sausage and put it in my food processor to chop fine. If you don't have all these left overs it is very easy to make from scratch. We had a crawfish boil and I used most of the leftover ingredients to make this stew. Picked all the tail meat from the crawfish and made sure to get all the yellow "fat" from the heads. This adds awesome flavor. Had 2 ears of corn left so cut the kernels from the cob and took the andouille sausage and put it in my food processor to chop fine. If you don't have all these left overs it is very easy to make from scratch.
Number of Servings: 10

Ingredients

    Ingredients:
    Celery, raw, 1 cup, diced
    Onions, raw, 2 cup, chopped
    Butter, salted, 1 stick
    Garlic, 4 clove
    *Flour, white, 3 tbls
    Chicken stock, home-prepared, 4 cup
    Sweet Corn, Fresh, 1 cup
    Andouille or Smoked sausage, 4 oz chopped fine
    Crawfish tails, 2 cup
    1 can diced Tomatoes w/green chilies,
    Salt, peppper and red pepper flakes to taste.

    Depending on wether you are using fresh ingredients or left over from a crawfish boil will determine your seasonings. (My boils are pretty spicy so I wait till the end to do any seasoning).

Directions

Saute celery onion and garlic in butter till soft. Do not brown. if you are using fresh crawfish and have saved the yellow head fat add that now. Add 3 tbls of flour and cook for 5 mins to allow the flour taste to cook off. Add 4 cups of chicken stock and bring to a boil. Add tomatoes, corn, chopped sausage and crawfish tails. Simmer 20 mins and eat. Season to taste with salt and pepper. You can serve this over rice if you wish. I eat mine as a soup.

Serving Size: makes ten 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SCUBAGIRL319.