Maw Pye's  Crawfish Stew Recipe

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Maw Pye's Crawfish Stew

Debora Hotard

By
@Grammiedebbie02

It is in the heart of crawfish season in South Louisiana right now. So I thought I would share a very special recipe today.

I can attribute this recipe to my Mother-in-law who made the best crawfish stew on earth. She taught me her secret recipe and now I will share it with all of you because this is so good, nobody should be spared from eating something so delicious as this is.
Maw doesn't cook any longer, I do all the cooking for her these days. She lives with my husband and I, and she has shared many of her accomplished recipes with me. This one is one of my favorites.

What makes Maw Pye's stew different from the way I grew up eating it is the chili powder and the poached eggs at the end of the cooking time. I promise you this is sooooooooooo good you'd lap this up off of a dirty floor. LOL!

Whenever we have a crawfish boil, we make certain to boil enough so that we have extra. We peel and devien all the extra crawfish for the next day to make stew or some other recipe. More often than not, this stew is what everyone wants.

The crawfish tails also freeze well so we can make something with them at a later date.


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Comments:

Serves:

8

Prep:

40 Min

Cook:

1 Hr 40 Min

Ingredients

2 lb
cooked crawfish tails, peeled and deviened
3 large
celery ribs, chopped
1 large
green bell pepper, chopped
2 large
onions, chopped
5 large
garlic cloves, minced
1/2 c
all purpose flour
1/2 c
vegetable oil
1/2 tsp
red pepper flakes
1 Tbsp
red chili powder
1/2 c
fresh parsley chopped
1/2 c
fresh green onions, chopped, use white and green part
salt and cayenne pepper to taste
1 qt
seafood stock
8 large
eggs

Directions Step-By-Step

1
Place a black iron or other heavy bottomed pot on heat. Add flour and oil, stiring constantly to form a roux. Cook until the roux is deep caramel brown color. Add onions continue to cook until the onions are beginning to brown along the edges. Add celery, bell pepper, garlic, red pepper flakes, salt and cayenned pepper. Continue to cook until the celery and bell peppers become tender and the roux is a deep coffee brown color. Stir in crawfish tails and chili powder.
2
Add seafood stock, cook until the stew is thickened. Stir in parsley and green onions. Lower fire to slightest simmering, stir well.
3
Break one egg at a time into a cup and carefully drop egg into the pot. Repeat untill all the eggs are used up. Be careful not to place eggs on top of another. (DO NOT STIR AGAIN) Place cover on pot and let eggs poach in stew. This usually takes 6 - 8 minutes. Remove from heat. Serve over a bed of steaming hot rice.

About this Recipe

Course/Dish: Fish