Crawfish Stew - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crawfish Stew

Crawfish Stew


¾ cup butter

¾ cup flour

½ cup onion

¼ cup bell pepper

¼ cup celery

3 tbsp garlic

2 lbs crawfish tails

2 quart seafood stock

4 peeled, diced potatoes

4 tbsp chef’s seasoning

Sliced green onions to garnish


Make a dark roux with butter and flour. Add onions, bell pepper and celery. Let cook for 8 minutes or until onions are translucent. Add garlic and crawfish, let cook for 3 minutes. Add seafood stock, potatoes and chef’s seasoning. Let cook for at least 45 minutes.
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