Crawfish Stew for the Soul:

Crawfish Stew for the Soul:

Something we love in Louisiana is the mudbug, aka the crawfish. We make a dish of them in many ways, and my mother loved to make what she called “crawfish stew.” Not, etouffee, that’s different!


1. Onion–1

2. Shallots—maybe three

3.  Bell pepper—1

4. Celery—1 stalk from the pack

5. Pack of frozen crawfish

6. Cooking oil/butter—maybe a tablespoon

7. Tabasco sauce

8. Cayenne pepper

9. Tomato paste—1 can

10. Seafood stock

11. Thyme

12. Parsley

13. Salt and Pepper


1. Brown/soften ingredients in butter or cooking oil

2. Mix crawfish into the ingredients–thawed

3. Add tomato paste

4. Add 2 cans of seafood stock. 

5. Season with thyme, parsley, pepper, and salt

6. Cook on a low light for approximately 45 minutes to 1 hour. 

7. Serve over rice, potatoes, or your choice of vegetable (If you are watching your carbs). 

About viola62

I am a teacher by day and a writer by night. I live in New Orleans with my loving husband and write historical fiction, mysteries, and contemporary romance. New Orleans is frequently a character in the book, but I also traverse continents in my quest to bring my characters to life.
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3 Responses to Crawfish Stew for the Soul:

  1. Sally Brandle says:

    Sounds delicious. Do they taste more like shrimp or lobster? We saw our first living freshwater (lake) crawfish this year. It looked like a mini lobster. Normally we find the shells, after the lake otters have dined.

  2. sueberger3 says:

    Sounds delicious. We just have a good Creole restaurant here but it’s closed during Covid. But I still remember all the delicious food diet in New Orleans.

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