Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. This recipe first appeared in our April 2013 special feature on New Orleans.
Ingredients
- 4 slices bacon, finely chopped
- 8 tbsp. unsalted butter
- 6 scallions, finely chopped
- 3 cloves garlic, finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 1 large tomato, finely chopped
- 1 green bell pepper, minced
- 1 1⁄2 tsp. finely chopped thyme
- 1 tsp. paprika
- 1⁄2 tsp. cayenne pepper
- 2 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup flour
- 2 1⁄2 cups fish or chicken stock
- 2 lb. parcooked peeled crawfish tails
- 1⁄3 cup heavy cream
- 3 tbsp. Original Louisiana hot sauce, plus more for serving
- 2 tsp. Worcestershire sauce
- 1⁄3 cup finely chopped parsley, plus more for garnish
- Cooked white rice
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Instructions
Step 1
Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.
- Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.
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