Beazell's Cook Book

Crawfish Stew

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Crawfish Stew  




2 pounds peeled crawfish tails

1/4 pound butter (1/2 cup)

3 tablespoons flour

2 onions, diced

1 bell pepper, diced

1 stalk celery, diced

2 cloves garlic, diced

3 cups water

2 tablespoons Worcestershire sauce

Beazell's Cajun Seasoning, to taste

1/4 cup green onion tops, chopped

3 cups rice, uncooked



Prepare rice according to package directions.

Melt butter. Add flour and brown lightly. Add onions, bell pepper, celery and garlic. Stir and cook until vegetables wilt; about 7 minutes. Add water, Worcestershire sauce and Beazell's Cajun Seasoning; bring to boil, reduce heat and simmer for 30 minutes. Stir occasionally to prevent sticking. Add crawfish and cook for 20 minutes still on low. Add green onions and remove from heat and let stand for 10 minutes. Serve over cooked rice.


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