Basically it’s a 2:1 ratio of water and mix. The proportions on the container are for a very large quantity, so I cut it down. Make sure you have a kettle of water boiling on the back burner for later. It’s not necessary for the stew to turn out good.Īfter the sausage has browned a little, add the crawfish tails and sauté a few minutes more. Two ears is plenty if you don’t care for a lot of corn in the stew, or you can omit it entirely. If you have corn and mushrooms, now is a good time to slice the mushrooms and slice the corn off the cob. Once the onions are done, add the smoked sausage, cut into small pieces and sauté more. Add a little olive oil–just enough to sauté a large onion OR chop the onions you have from the boil. If all you have is a stainless pot, that is fine. Start with a heavy pot or cast iron dutch oven. Here we go!Ĭrawfish Stew for Beginners Step-by-Step Photos If you boil other stuff, well, just make sure it compliments your stew before throwing them in the pot. There’s no nice way to say that.īe sure and keep all the side items that you boiled along with your crawfish: onions, mushrooms, garlic, corn, smoked sausage, and potatoes. If you don’t, they will end up floating on the surface of your stew and that is just, well, nasty. Make sure that you remove the vein or “mud line” that runs down the back, though. So, sit around and talk while you peel the last of the crawfish that your guests just could not shove in their pie holes. Your dinner guests are going to ooh and ah over this dish until crawfish walk frontwards! I promise all of you that it is fail safe and you just cannot go wrong. This is NOT for all you traditionalists out there, and please don’t poo-poo it until you’ve tried it.

Tony Chachere has invented something that takes the mystery out of making a roux.

I could not believe how good it was, combined with the fact that she did not slave over a hot pot until her roux turned Hershey brown. And it’s just in time for all those leftover mudbugs that nobody ever wants to peel, and because most of us stuff ourselves to the point of bursting the day of the crawfish boil, we don’t care to see another boiled bug until maybe next weekend!Ī seasoned Cajun/French cook who’s in her seventies introduced me to this product recently while I was eating her delicious fresh chicken stew. This little recipe right here is going to set you free. If you are “roux challenged”, then fret no more. Taste and adjust with additional salt and pepper as needed.Seriously. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Simmer the potatoes until tender, 15 minutes. Cover and refrigerate.įor the stew: Bring a pot of water to a simmer and add salt. For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture).

Cajun ninja chicken stew