Sausage & Crawfish Stew
Sausage & Crawfish Stew
Ingredients
- 1 pound andouille sausage, chopped
- 4 tablespoons butter, or peanut oil
- 4 tablespoons all purpose flour
- 1 onion, medium, chopped
- 1 bell pepper, medium (1/2 red and 1/2 yellow), chopped (or 1 jalapeño for spice)
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 cups chicken stock, or seafood stock
- 2 teaspoons Cajun seasonings, or to taste
- 1 teaspoon cayenne pepper
- 2 tablespoons Louisiana hot sauce
- 1/2 teaspoon file powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 pound crawfish tail meat, par-cooked
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons scallions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
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.
⏱️ 10 min
- 2
Remove the browned sausage from the pot with a slotted spoon, leaving the rendered fat in the pot. Set the sausage aside.
⏱️ 2 min
- 3
If there is less than 4 tablespoons of rendered fat, add butter or peanut oil to make up the difference. Heat over medium heat.
⏱️ 1 min
- 4
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.
⏱️ 15 min
- 5
Add the chopped onion, bell pepper (red and yellow), and celery to the roux. Sauté for 5-7 minutes until the vegetables have softened.
⏱️ 7 min
- 6
Stir in the chopped garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 7
Gradually whisk in the chicken stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Add the par-cooked crawfish tail meat and heavy cream to the stew. Stir gently to combine.
⏱️ 1 min
- 10
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.
⏱️ 10 min
- 11
Stir in the chopped fresh parsley just before serving.
⏱️ 1 min
- 12
Serve the Sausage & Crawfish Stew hot over cooked rice, garnished with chopped scallions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage & Crawfish Stew
- 1 pound andouille sausage, chopped
- 4 tablespoons butter, or peanut oil
- 4 tablespoons all purpose flour
- 1 onion, medium, chopped
- 1 bell pepper, medium (1/2 red and 1/2 yellow), chopped (or 1 jalapeño for spice)
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 cups chicken stock, or seafood stock
- 2 teaspoons Cajun seasonings, or to taste
- 1 teaspoon cayenne pepper
- 2 tablespoons Louisiana hot sauce
- 1/2 teaspoon file powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 pound crawfish tail meat, par-cooked
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons scallions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
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.
⏱️ 10 min - 2
Remove the browned sausage from the pot with a slotted spoon, leaving the rendered fat in the pot. Set the sausage aside.
⏱️ 2 min - 3
If there is less than 4 tablespoons of rendered fat, add butter or peanut oil to make up the difference. Heat over medium heat.
⏱️ 1 min - 4
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.
⏱️ 15 min - 5
Add the chopped onion, bell pepper (red and yellow), and celery to the roux. Sauté for 5-7 minutes until the vegetables have softened.
⏱️ 7 min - 6
Stir in the chopped garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 7
Gradually whisk in the chicken stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Add the par-cooked crawfish tail meat and heavy cream to the stew. Stir gently to combine.
⏱️ 1 min - 10
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.
⏱️ 10 min - 11
Stir in the chopped fresh parsley just before serving.
⏱️ 1 min - 12
Serve the Sausage & Crawfish Stew hot over cooked rice, garnished with chopped scallions.
⏱️ 2 min