Crawfish Boil Stew

So one day I couldn’t decide what I was in the mood for… I was struggling to make the decision on whether or not I wanted boiled crawfish or a stew. So, I figured why not combine the two? I can get very creative when hungry. I’m sure I can’t be the first to try this but I am sure that I won’t be the last because IT IS GOOD.

Water

About 3/4 of a 16 oz jar of Savoie’s Old Fashioned Roux

3 chicken bouillon cubes

1 onion

1 bell pepper

1 head of garlic

1 lb smoked sausage of your choice

A small bag of baby potatoes sliced in halves or fourths (I combined the two because I can’t make decisions… even when it comes to slicing potatoes..)

1 12 oz bag of frozen corn or 1 can whole corn

1 can of Rotel

4-6 dashes of Old Bay seasoning

2 lb of crawfish peeled

1 small pack of mushrooms diced

1 tsp basil

3 bay leaves

2 tbsp Zydeco Chop Chop

1/2 - 1 tbsp Louisiana Crawfish boil seasoning (This depends on how spicy you like it)

Black pepper

2 tsp garlic powder

1 tsp onion powder

1. Fill your pot with water about halfway and bring to a boil at a medium/high heat setting.

2. Add your roux 1 heaping tbsp at a time from jar. I always use at least 3/4 of my 16 oz jar of roux because I like my stew thick. Stir frequently until dissolved.

3. When roux is dissolved and you’re satisfied with the thickness, add your onion, bell pepper, Rotel, and garlic. Cook until vegetables are wilted. Towards the end of this process is when I add my sausage. This should take about 30 minutes or so.

4. Add 3 chicken cubes, black pepper to taste, Louisiana crawfish boil seasoning, garlic powder, onion powder, bay leaves, basil, zydeco chop chop, and Old Bay seasoning.

5. Add corn, baby potatoes, and diced mushrooms. Cook on medium/high heat stirring frequently until potatoes are tender.

6. Drop your 2 lb of crawfish in last. I turn off my stove shortly after this step because the crawfish shrink the longer you cook them. You can also bring pot to a slight boil, then turn off heat.

7. Serve over rice.

Some of the ingredients

Step 1 and 2

Dissolve your roux into your boiling pot halfway filled with water. This is the part where you have to watch closely because the roux tends to foam and will boil over and create a big mess!

Step 5

Adding the potatoes and corn. I actually forgot to get mushrooms this time but this is where I add my mushrooms along with sliced potatoes.

Step 6

I add my 2 lb crawfish and stir. Once mixed in well, turn off heat.

The finished product

And this is the part where you eat like nobody’s watching!