Crawfish Stew

I know it’s been a long time since I’ve posted a recipe. I’ve been really busy and feel like I have no time for anything. I’m going to try to get myself more organized … which I’m not very good at … to post more often.  This is not my recipe. I’ve been having this recipe since the early 80’s from a little cookbook by Dalmation D. Dupre.

Here’s the recipe:


1 lb. crawfish (with fat)

1 onion, chopped

1 bell pepper, chopped

3 tbls roux

1 can tomato paste

Seasonings to taste

1 tbls lemon juice

1 clove garlic, chopped

1 stem celery, chopped

Worcestershire sauce

2 tbls white wine

Onion tops and parsley


Chop green seasonings fine and sauté in heavy aluminum pot. Mix in roux, tomato paste and a little water and cook about 20 minutes over medium heat stirring constantly. Stir in a dash of Worcestershire and two tablespoons white wine then add crawfish, crawfish fat, onion tops, parsley and season to taste. Cover and simmer for about one hour.

Serve over cooked rice with a salad of your choice along with hot French bread and butter. Serves 6

Leave a Reply