John Folse’s Crawfish Stew

178290937About five years ago we adopted a Mediterranean diet, but every now and then we have an envie for home cooking, roux and all. This classic recipe from Chef Folse’s Encyclopedia of Cajun & Creole Cuisine hits the spot. 


  • 2 lb. crawfish tails
  • crawfish fat
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onions, separate tops
  • 3 cloves chopped garlic
  • 1/2 cup tomato sauce (we consider this optional and opted out)
  • salt and cayenne pepper to taste
  • 1/4 cup oil for roux
  • 2 Tbsp. flour
  • 3 cups hot water
  • 1/4 cup oil for frying tails


In a heavy skillet, place 1/4 cup oil over medium heat. Add flour and stir until golden brown. Add all seasonings except green onion tops. Saute until done, approximately 5 minutes. Remove from heat. In a heavy iron pot, add 1/4 cup oil on medium heat. Add crawfish tails and fry approximately 15 minutes, stirring occasionally. When done, add roux mixture to crawfish and blend well. Add tomato sauce if desired, crawfish fat, and approximately 1 cup water. When well mixed, add remaining water, a little at a time, until all is used. Season to taste with salt and pepper. Add green onion tops. Simmer approximately 1 hour. 

Print Friendly

Tags: , ,


Subscribe to our e-mail newsletter to receive updates.

No comments yet.

Leave a Reply