Crawfish and Potato Stew

Prep Time: 30 Minutes
Yields: 4 Servings

As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During this time of the year, crawfish were often added to create a magnificent soup.


1 and 1/2pounds crawfish tails
6 potatoes, peeled and cubed
2 tsps vegetable oil
1 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell pepper
2 tbsps minced garlic
1/2 pound smoked sausage, sliced
3/4 cup oil-less roux
2 quarts shellfish stock
1/4 cup sliced green onions
1 tbsp chopped parsley
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste


In a large Dutch oven, heat vegetable oil over medium-high heat. Add onions, celery, bell pepper and minced garlic. Saute until golden brown, stirring constantly. Add sausage and cook 5 minutes or until slightly browned. Add roux and stir until moistened. Add stock, potatoes and green onions. Bring to a rolling boil, reduce to simmer and cook until potatoes become so tender that some are dissolved to thicken the stock. Add crawfish and parsley. Cook 5-10 additional minutes. Season to taste using salt, pepper, granulated garlic and hot sauce. Serve hot over steamed white rice.