Crawfish Stew
A comforting Louisiana-style crawfish stew made with a dark roux, bell peppers, garlic, herbs, and tender crawfish tails simmered in seafood stock—perfect served over white rice for a cozy, Southern-inspired meal.
Ingredients
- 1 lb Louisiana crawfish tails
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 medium onion
- 1 cup green bell pepper
- 1 cup red bell pepper
- ½ cup diced celery
- 2 garlic cloves
- 1 can Bay Harbor seafood stock
- 1 cup water
- 1 bay leaf
- ½ capful liquid crab boil
- ½ tsp dried basil
- 1 tsp McCormick Garlic & Herb seasoning
- ½ tsp dried thyme
- 2 tbsp fresh parsley
- Salt and pepper
Instructions
- Heat 1/4 cup oil in a heavy-bottomed pot over medium heat. Gradually whisk in 1/4 cup + 1 tablespoon flour and stir constantly for 7–10 minutes until the roux turns deep caramel brown.
- Add diced onion, green and red bell peppers, and celery. Stir and cook for 5–6 minutes until softened.
- Stir in the diced garlic and cook for 1 more minute. Add basil, garlic & herb seasoning, thyme, salt, and pepper. Mix to coat the veggies evenly.
- Add the bay leaf and crawfish tails. Stir to coat well, then pour in the seafood stock, water, and crab boil. Stir everything together.
- Lower the heat to medium-low. Simmer uncovered for 35 minutes, stirring occasionally. Add a splash of water or stock if it thickens too much.
- Stir in fresh chopped parsley just before serving. Remove the bay leaf and serve hot over fluffy white rice.