Royley Folse Sr.'s Crawfish Stew
Ingredients
Instructions
Serves 10 to 12. Recipe is from Royley Folse Sr. "Crawfish stew has always been one of my family's favorite dishes. Living between the river and the swamp, we were in the right place to get crawfish, and we sure didn't let 'em go to waste. I caught 'em in the swamp, and as soon as my boys were old enough, I showed them how to crawfish. ... There was a big sand pit behind the house and a big slough between the river road and the railroad track just down the road from our house. The boys just loved it, and when they got old enough, they started fishing in the swamps and sold crawfish for spending money. ... It was also a dish they enjoyed, and I cooked it often when crawfish were in season. I've been cooking crawfish stew for about 70 years. The stew got better as the years went by. I just had a lot of practice."
1. Peel crawfish, reserving fat. Frozen Louisiana crawfish tails can be used. Season tails with Tony's, black pepper and granulated garlic.
2. Drain crawfish tails and sauté in about 1/3 cup of vegetable oil over medium heat for about 10 minutes or until tails begin to curl. Remove tails from pot, drain and set aside to cool. In same oil, sauté onions and bell pepper for about 10 minutes.
3. In a heavy (12-quart) iron pot, make a roux by combining remaining oil and flour. Stir constantly over medium heat, until dark brown.
4. To the roux, add the sautéed onion and bell pepper, the water, the tomato sauce, chopped celery, bay leaves and a handful of the crawfish tails. Allow simmering for about 45 minutes. Add additional water, if stew is too thick.
5. Stir in crawfish tails and half of the chopped parsley and green onions and bring back to a boil. Add more seasoning, if needed. Simmer for about 20 minutes.
6. Add remaining parsley and green onions. Simmer 5 minutes more until the stew is done.
Hint: When using frozen crawfish tails, I usually add a small can of Orleans Lump Crabmeat for extra flavor. It kind of makes up for the crawfish fat, which usually comes with fresh crawfish.
Serve over steamed rice
*Source: The Advocate - Baton Rouge, La
1. Peel crawfish, reserving fat. Frozen Louisiana crawfish tails can be used. Season tails with Tony's, black pepper and granulated garlic.
2. Drain crawfish tails and sauté in about 1/3 cup of vegetable oil over medium heat for about 10 minutes or until tails begin to curl. Remove tails from pot, drain and set aside to cool. In same oil, sauté onions and bell pepper for about 10 minutes.
3. In a heavy (12-quart) iron pot, make a roux by combining remaining oil and flour. Stir constantly over medium heat, until dark brown.
4. To the roux, add the sautéed onion and bell pepper, the water, the tomato sauce, chopped celery, bay leaves and a handful of the crawfish tails. Allow simmering for about 45 minutes. Add additional water, if stew is too thick.
5. Stir in crawfish tails and half of the chopped parsley and green onions and bring back to a boil. Add more seasoning, if needed. Simmer for about 20 minutes.
6. Add remaining parsley and green onions. Simmer 5 minutes more until the stew is done.
Hint: When using frozen crawfish tails, I usually add a small can of Orleans Lump Crabmeat for extra flavor. It kind of makes up for the crawfish fat, which usually comes with fresh crawfish.
Serve over steamed rice
*Source: The Advocate - Baton Rouge, La
Recipe Info
Views
249
Date
November 13, 2004
Categories
Seafood