Best 4 Crawfish Stew For A Crowd Recipes

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Indulge in a Cajun feast with our enticing crawfish stew recipes, crafted to serve a crowd and tantalize taste buds. Dive into a symphony of flavors as succulent crawfish, also known as mudbugs or crayfish, take center stage, enveloped in a rich and flavorful broth. These recipes draw inspiration from Louisiana's vibrant culinary traditions, offering a taste of the bayou's bounty. From the classic trinity of bell peppers, onions, and celery to the aromatic blend of Cajun spices, each recipe promises an explosion of flavors. Whether you prefer a traditional approach or a contemporary twist, our collection caters to diverse preferences. Embark on a culinary journey and gather your loved ones around the table for an unforgettable crawfish stew experience.

Let's cook with our recipes!

CRAWFISH STEW FOR A CROWD



Crawfish Stew for a Crowd image

This is a GREAT recipe to serve about 30 people. We have made it at church suppers, for tailgaiting parties, patio parties and various other get togethers and it always gets a good review. We serve it over rice AND the recipe can easily be reduced to feed a much smaller crowd.

Provided by Sherrybeth

Categories     Stew

Time 2h

Yield 30 serving(s)

Number Of Ingredients 10

10 lbs crawfish tails
20 onions, chopped
5 bell peppers, chopped
10 tablespoons flour
3 cups shallots, chopped
1 cup fresh parsley, chopped
salt, pepper and Tabasco to taste
cooking oil
water
cooked rice (hot)

Steps:

  • In a pot big enough to hold 20 lbs. (roaster or dutch oven is one way to do it), heat 1/8 inch of oil (if your crawfish tails don't have much 'fat' on them, you might wish to add a little more oil).
  • Fry crawfish in the oil, one layer at a time, until they become crusty, but not brown. Remove the crawfish from the oil and drain on paper towels.
  • Once all of the crawfish are fried, add the onion and peppers to the oil and saute' them until they are clear. You can add more oil if you need to.
  • Return the crawfish tails to the pot with the onions and peppers. Add the flour, slowly, stirring until smooth and adding more oil if needed to help make the mixture smooth.
  • Gradually add water until mixture becomes like a stew consistency.
  • Stir in shallots, parsley and seasonings and bring mixture to a boil, stirring constantly to prevent sticking.
  • Boil rapidly for 10 minutes.
  • Turn off, cool slightly and serve OR if you are serving it later, after it has cooled, place it in the refrigerator and reheat before serving.
  • Serve over rice.

Nutrition Facts : Calories 165.3, Fat 1.6, SaturatedFat 0.3, Cholesterol 161.7, Sodium 99.6, Carbohydrate 13.1, Fiber 1.5, Sugar 3.6, Protein 24

BOILED CRAWFISH FOR A CROWD -- JUSTIN WILSON



Boiled Crawfish for a Crowd -- Justin Wilson image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. Of course, I'll have to drastically reduce the amount of ingredients! I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Crawfish

Yield 50 serving(s)

Number Of Ingredients 10

4 boxes salt
6 packages crab boil
9 lemons
8 ounces cayenne pepper
5 lbs white onions
garlic
24 small potatoes
1 lb smoked sausage
corn
50 lbs live crawfish

Steps:

  • Bring seasonings to boil for 10 minutes.
  • Add potatoes, corn, and smoked sausage.
  • Boil for another 10 minutes.
  • Add crawfish.
  • Bring back to boil.
  • Cut fire off immediately.
  • Let soak for 20 to 30 minutes.
  • Drain.
  • Peel and eat.
  • While water is coming to a boil, cull and clean crawfish.
  • Rinse well with garden hose and remove any dead ones.
  • Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

CRAWFISH STEW



Crawfish Stew image

Make and share this Crawfish Stew recipe from Food.com.

Provided by Mary in LA.

Categories     Stew

Time 45m

Yield 7 serving(s)

Number Of Ingredients 15

1/2 green bell pepper (chopped)
3 tablespoons fat or 3 tablespoons shortening
2 small onions (chopped)
2 stalks celery (chopped)
1/2 clove minced garlic
2 tablespoons flour
1/2 cup tomato sauce
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
cayenne pepper
1 dash salt
1 dash pepper
1 1/2 cups water
2 lbs crayfish tails (peeled)
cooked rice

Steps:

  • Best thing to use is an IRON POT Heat fat until melted in your iron pot.
  • Add green peppers, celery, garlic,onions and saute until they are cooked.
  • Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
  • Simmer on very low heat.
  • In 30 min's it will be done.
  • You can serve over rice.
  • I like it just plain with no rice.

LOUISIANA CRAWFISH ETOUFFEE



Louisiana Crawfish Etouffee image

Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 30m

Yield 6

Number Of Ingredients 12

3 cups long grain white rice
6 cups water
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste

Steps:

  • Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
  • While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 82.7 g, Cholesterol 142 mg, Fat 24.6 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 14.9 g, Sodium 635.2 mg, Sugar 1.8 g

Tips:

  • Choose Fresh Crawfish: Select live crawfish that are moving actively. Avoid any that are sluggish or dead.
  • Properly Clean the Crawfish: Remove the heads and devein the crawfish to eliminate the digestive tract. Rinse them thoroughly under cold water to remove any impurities.
  • Use Quality Ingredients: Fresh vegetables, flavorful spices, and a rich broth are essential for a delicious crawfish stew. Don't skimp on the quality of your ingredients.
  • Simmer, Don't Boil: Bring the stew to a boil, then reduce the heat to a simmer. This helps extract the flavors from the ingredients without overcooking the crawfish.
  • Adjust the Seasoning: Taste the stew and adjust the seasoning accordingly. Add more spices or salt if needed.
  • Don't Overcrowd the Pot: If you're making a large batch of stew, cook it in batches to avoid overcrowding the pot. This ensures that the crawfish cooks evenly.

Conclusion:

Crawfish stew is a delectable dish that combines the unique flavors of crawfish, vegetables, and spices. Whether you're hosting a large gathering or cooking for a family meal, this hearty stew is sure to impress. By following the tips and recipe provided in this article, you can create a delicious and satisfying crawfish stew that everyone will love. So gather your ingredients, put on your apron, and let's get cooking!

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