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!

Ingredients:

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

Instructions:

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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