Crawfish Stew For A Crowd Food

CRAWFISH STEW FOR A CROWD

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.

BOILED CRAWFISH FOR A CROWD -- JUSTIN WILSON

Steps:

• Bring seasonings to boil for 10 minutes.
• Add potatoes, corn, and smoked sausage.
• Boil for another 10 minutes.
• Add crawfish.
• Bring back to boil.
• Cut fire off immediately.
• Let soak for 20 to 30 minutes.
• Drain.
• Peel and eat.
• While water is coming to a boil, cull and clean crawfish.
• Rinse well with garden hose and remove any dead ones.
• Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

CRAWFISH STEW

Steps:

• Best thing to use is an IRON POT Heat fat until melted in your iron pot.
• Add green peppers, celery, garlic,onions and saute until they are cooked.
• Add flour, blending very well, gradually add all seasonings,tomato sauce,water& crawfish tails.
• Simmer on very low heat.
• In 30 min's it will be done.
• You can serve over rice.
• I like it just plain with no rice.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

CRAWFISH CLAW STEW

Steps:

• Crush or crack all claws with a pair of pliers.
• Put the crushed claws in a stew pan and add milk, bring slowly to a boil.
• Remove from fire and let stand for about an hour.
• Drain all milk from claws into another saucepan.
• Add all the other ingredients, except parsley and extra claws, to the milk.
• Heat slowly, while stirring, until hot.
• Ladle out into 4 bowls.
• Sprinkle on parsley.

CRAWFISH ETOUFFEE

Steps:

• In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.