Yield - 10 -14 Dinner Servings
2 TBSP VEGETABLE OIL
1 LB ONIONS (Finely Chopped)
1/2 LB CELERY (Finely Chopped)
1 TBSP FRESH MINCED GARLIC
2 TSP BEEF BASE
1/3 CUP MEDIUM BROWN ROUX (See recipe)
1/2 GALLON CRAWFISH STOCK (See recipe)
1/2 LB MUSHROOMS (leftovers from Crawfish boil)
4 CORN COBBETTES (leftovers from Crawfish boil)
1 LB RED POTATOES (Peeled, leftovers from Crawfish boil)
4 LBS CRAWFISH TAIL MEAT with FAT (leftovers from Crawfish boil)
Use a 8 quart Dutch oven with a tight sealing lid. This is VERY important! You need to keep the water vapor that sweats from the onions in the cooking process. Over low to medium heat add the oil, onions, celery garlic; stir to insure that all surfaces of the vegetables are coated with the oil. Cover and allow to cook undisturbed for15 minutes. Quickly remove the lid, stir and replace lid, allow to cook for an additional 10 minutes. You want the onions to begin to caramelize, or until the edges have a nice chocolate brown color. If you burn the onions, start over and reduce heat!! Don't waste great (and EXPENSIVE) crawfish on a burnt onion!
Remove lid and add roux and beef base, raise heat to high and add 1 cup of crawfish stock, whisk until all roux has blended with the stock. Continue to add stock one cup at a time. This will insure that no lumps of roux remain un-dissolved. Add mushrooms and bring stew to a slow bubble. Reduce heat and simmer for 15 minutes. This will give time for the flavors to marry.
Cut the corn from the cob OR if you prefer to keep the corn on the cob, cut the cobbettes into 3 pieces. Then add corn, potatoes and crawfish meat. Simmer for 10 minutes and SERVE!
Serve in a 8 quart circular chaffer with Chicken Stock Rice on the side.
NOTICE!!! There are no seasonings needed for this recipe!!! You get the full taste and flavor from the crawfish, stock and all of the vegetables leftover from a crawfish boil!! This is a true STEW, you will be surprised how great this tastes!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 22, 2011.