CRAWFISH STEW FOR A CROWD
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
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
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ABID WRITES
[email protected]I'm allergic to shellfish, so I can't eat this stew. But it sure does smell good!
Wosen Woldye
[email protected]This stew is way too expensive to make. I could buy a whole crawfish boil for the same price.
Wasyhune Getachew
[email protected]I followed the recipe exactly, but my stew didn't turn out as flavorful as I expected. I'm not sure what went wrong.
AnnMarie Pangelinan
[email protected]The stew was good, but I think it would have been better with fresh crawfish. The frozen crawfish I used were a little tough.
Malak Umar
[email protected]I found this stew to be a bit bland. I would recommend adding more spices and herbs to taste.
Yazin Ali
[email protected]This stew is a little spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Nicole bae
[email protected]I'm not a big fan of seafood, but I loved this stew! The broth was so flavorful and the crawfish were cooked perfectly.
Kim Myers
[email protected]This stew is a great way to use up leftover crawfish. It's also a great way to get your kids to eat seafood.
Waqas Malik
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and flavorful stew.
Md. Nahid
[email protected]This stew is perfect for a party or potluck. It's easy to make ahead of time and can be served hot or cold.
Naseem Ali khan
[email protected]I've made this stew several times and it's always a hit. It's easy to make and always turns out delicious.
tully
[email protected]This crawfish stew is a must-try for any seafood lover. The broth is rich and flavorful, and the crawfish are tender and juicy.
bella is the queen pidduck
[email protected]I love this recipe! The stew is always flavorful and the crawfish are always cooked perfectly.
AGP Solution
[email protected]The recipe was easy to follow and the stew turned out delicious. I will definitely be making this again.
Hari Ram
[email protected]I made this stew for a Mardi Gras party and it was a huge success! Everyone loved it.
Attu Khan
[email protected]This crawfish stew was a hit at my party! The broth was flavorful and the crawfish were cooked perfectly. I followed the recipe exactly and it turned out great.