Loading...

In a large pot or Dutch oven, brown the chopped andouille sausage over medium-high heat until deeply colored and cooked through. This will take about 8-10 minutes.

Remove the browned sausage from the pot with a slotted spoon, leaving the rendered fat in the pot. Set the sausage aside.

If there is less than 4 tablespoons of rendered fat, add butter or peanut oil to make up the difference. Heat over medium heat.

Gradually whisk in the all purpose flour to the hot fat, stirring constantly to create a roux. Continue to cook the roux, stirring frequently, until it reaches a dark, peanut butter-like color. This process can take 10-15 minutes, so be patient and keep stirring to prevent burning.

Add the chopped onion, bell pepper (red and yellow), and celery to the roux. Sauté for 5-7 minutes until the vegetables have softened.

Stir in the chopped garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.

Gradually whisk in the chicken stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a gentle simmer.

Return the browned andouille sausage to the pot. Stir in the Cajun seasonings, cayenne pepper, Louisiana hot sauce, file powder, salt, and black pepper. Taste and adjust seasonings as needed.

Add the par-cooked crawfish tail meat and heavy cream to the stew. Stir gently to combine.

Reduce the heat to low and simmer the stew for 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly. Do not boil after adding crawfish to prevent them from becoming tough.

Stir in the chopped fresh parsley just before serving.

Serve the Sausage & Crawfish Stew hot over cooked rice, garnished with chopped scallions.


In a large pot or Dutch oven, brown the chopped andouille sausage over medium-high heat until deeply colored and cooked through. This will take about 8-10 minutes.

Remove the browned sausage from the pot with a slotted spoon, leaving the rendered fat in the pot. Set the sausage aside.

If there is less than 4 tablespoons of rendered fat, add butter or peanut oil to make up the difference. Heat over medium heat.

Gradually whisk in the all purpose flour to the hot fat, stirring constantly to create a roux. Continue to cook the roux, stirring frequently, until it reaches a dark, peanut butter-like color. This process can take 10-15 minutes, so be patient and keep stirring to prevent burning.

Add the chopped onion, bell pepper (red and yellow), and celery to the roux. Sauté for 5-7 minutes until the vegetables have softened.

Stir in the chopped garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.

Gradually whisk in the chicken stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a gentle simmer.

Return the browned andouille sausage to the pot. Stir in the Cajun seasonings, cayenne pepper, Louisiana hot sauce, file powder, salt, and black pepper. Taste and adjust seasonings as needed.

Add the par-cooked crawfish tail meat and heavy cream to the stew. Stir gently to combine.

Reduce the heat to low and simmer the stew for 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly. Do not boil after adding crawfish to prevent them from becoming tough.

Stir in the chopped fresh parsley just before serving.

Serve the Sausage & Crawfish Stew hot over cooked rice, garnished with chopped scallions.
