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Crawfish Stew

posted Dec 6, 2011, 11:26 AM by Unknown user   [ updated Apr 7, 2018, 2:57 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking

A very thick dark gravy loaded with

plenty crawfish that will tantalize your
taste buds
Servings: 250
Yield: 12 gallons
16 cups flour
16 cups vegetable oil
1/4 cup Creative Cajun Cooking
Seafood Boil

10 pounds yellow onions, chopped
1 #10 can mushroom pieces
50 pounds crawfish
18 quarts water

Copyright: Cookbook #1
  • First you make a roux!
  • Cool down the roux in a boil and skim the oil off the top.
  • Place onions and seasoning in a pot with 10 quarts of water and boil until tender.
  • Add in mushrooms and roux and bring back to a boil stirring frequently.
  • Pour in crawfish and stir gently until water comes to a boil.
  • After checking for favorite consistency of gravy, add water as desired. (Some people like a heavier gravy than others.)
  • Serve over rice.
Serving's for 250 people pending
portion size.
(12 1/2 GAL.) Black Iron Pot.

Per Serving (excluding unknown
items): 229 Calories; 15g Fat (59.2%
calories from fat); 15g Protein; 8g
Carbohydrate; 1g Dietary Fiber;
103mg Cholesterol; 55mg Sodium.
Exchanges: 1/2 Grain(Starch); 2
Lean Meat; 1/2 Vegetable; 3 Fat.