Recipes - Cajun Stew

Ingredients

  • 1 medium stalk celery
  • 1/2 medium yellow onion
  • 1/2 medium bell pepper (green, red, or orange)
  • 4 cloves garlic
  • 6 tablespoons unsalted butter or neutral oil, such as vegetable and canola
  • 1/4 cup all-purpose flour, plus more as needed (alternative: you can substitute with pre-made roux from a jar)
  • 1 (14.5-ounce) can low-sodium chicken broth, or 2 cups seafood broth
  • 1 tablespoon Spice Krewe Bayou Burn (or Spice Krewe Bayou Blend) seasoning
  • 1 dried bay leaf
  • 12 to 16 ounces crawfish tail meat, thawed if frozen (do not drain)
  • 1 lb raw shrimp, peeled and deveined (optional)
  • Coarsely chopped fresh parsley leaves (optional)
  • Cooked white rice, for serving
  • Hot sauce (optional)

Steps

  1. Prepare the following, adding each to the same medium bowl as it is completed: Trim and dice 1 medium celery stalk, 1/2 medium yellow onion, and 1/2 medium green bell pepper. Mince 4 garlic cloves (4 teaspoons).
  2. Melt 6 tablespoons unsalted butter in a medium sauté pan or cast iron skillet over medium heat, or heat 6 tablespoons neutral oil in the pan until shimmering. Add 1/4 cup all-purpose flour and cook, stirring constantly, until it darkens to the color of peanut butter, 4 to 5 minutes. Add the celery mixture and cook until the vegetables are tender, 3 to 4 minutes.
  3. Add 1 (14.5-ounce) can low-sodium chicken broth or 2 cups seafood broth, 1 tablespoon Spice Krewe spice blend, and 1 dried bay leaf. Bring to a boil. Reduce the heat to low, add 12 to 16 ounces crawfish tail meat, and simmer until the liquid is thickened to the texture of gravy and coats the back of a spoon, 12 to 15 minutes.
  4. If the liquid is too thin, transfer 1 cup of the liquid into a bowl, add 1 tablespoon all-purpose flour, and stir until the flour is dissolved. Return the mixture to the pan, stir to combine, and simmer until thickened. Repeat with more flour as needed.
  5. Taste and season with kosher salt, and /or freshly ground black pepper.
    Discard the bay leaf. Garnish with coarsely chopped fresh parsley leaves if desired. Serve with white rice and hot sauce if desired.

Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.