CRAWFISH STEW 2/3 Cup of Oil 1 Cup All Purpose flour 2 Onions 1 Green Bell Pepper 2 sticks of Celery 1 Bunch of Green Onions 4 Cloves of Garlic 5 Cups of Hot Water 1 Tbsp of Cajun or Creole Seasoning *use less seasoning if using boiled crawfish* 1 Tsp of Pepper 1 Tsp of Garlic Powder 1 Tbsp of Parsley Flakes 2 (lbs) Crawfish Tails Boiled Eggs (optional) *Adjust Seasonings to your liking* Start out by getting a large pot heated over a Medium/Low Heat. Chop the onions, bell pepper, celery, green onion and garlic. Set aside in a covered container. Add the oil and flour to your heated pot. Make a chocolate color roux by stirring constantly with a wooden spoon. This process can take an hour or more, so be patient. Once your roux has reached a chocolate color, drop in the chopped vegetables, and stir for another 10 minuets. After 10 minuets is up, add 4 Cups of hot water. Blend evenly. Next add the Cajun seasoning, pepper, garlic powder, and parsley flakes. Mix well. Raise the heat to a boil, cover, lower to simmer, let cook for 1 hour. Stir every 15 minuets. (Or and hour and a half if your aren’t adding eggs.) After the 1 hour mark, add in the boiled eggs should you choose to add them. Let simmer for 30 minuets. After 30 minuets, add the 2 lbs of crawfish. Pour 1 hot cup of water over the crawfish, and stir. Bring heat to a slight boil, cover, lower to simmer, and let cook for another 30 minuets. Cook some rice, and enjoy!
Cajun Ninja you are the King of the Roux. You've taught me so much! I'm a Mississippian, but now live in Louisiana, love the spicy taste of recipes. Keep it coming!I'm with Bug!
FINALLY, someone who cooks like my family did. I'm finding all of the recipes that I just didn't pay close enough attention to when I still had family alive to ask about all of the wonderful meals, most of which we only had when we traveled to visit my Dad's family back in either Morgan City, Patterson or New Orleans. Or my Dad would fix some of these great meals when we would have special guests for dinner. I for one always loved having company for dinner, no matter how many dishes there were afterwards . Always such good food. There are a few differences... my mom always made my Dad keep the spiciness to a minimum for her and us kids. And I don't remember my Dad using the green bell pepper in all of our cajun food. It was in some of it, but not all of it. I'm so thankful to have found you. Keep on posting!
I made this for my family for Sunday dinner, it was amazing!!! I added sausage and potatoes, it was so good. Now this is one of my favorite recipes. Please keep the recipes coming and I really enjoy your videos! Thanks
Another great recipe I'll have to use. My family LOVED your pastalaya and wanted the recipe. I told them they better check you out on you tube. Great Job CajunNinja!!! Keep that Creole food on top.
i will only use this recipe for crawfish stew i do add in a half can of golden cream of mushroom soup and a pack of onion soup mix it always comes out so so so good
Hello, CN, If you need to leave the roux for a few moments (like getting the hot water) do you just pull it off the heat so it doesn't burn? Or are you at the mercy of how fast you can get hot water up to your kitchen faucet? Or is it better to have the water heating on the stove next to where you are roux'ing? I'm new to this and appreciate you help! Thanks! ~Fidget
FidgetAndFreon it’s always good to have as many items prepped as you can when making a roux. However, you can always lower the heat to a low setting, and after a few minutes, it’s safe to walk away. 😊👊🏻
@@TheCajunNinja Thank you for the info. I actually made the crawfish stew last night, albeit a half recipe, and it turned out great. Took an hour to make the roux and it might have gone faster but it was cooked very low because I didn't want to burn it. Looking forward to trying more of your great recipes!
You definitely knocked that out. And yes you have to put eggs in it!!!! I need to find out what video editor you use. I’ve been looking for one for my blog.
Thank you thank you , it's going to be my Friday meal If I can't get cajun crawfish , could I subistute shrimp? I am planning a trip back home tok Louisiana to see family , especially my 92 year old grandpa. I will stock up while i am their, can't wait Would love to meet you
My grandma used to fix shrimp stew...I got so tired of it..lol..now I miss it..I can’t cook it because my child is allergic to seafood! I’m miserable but blessed! Lol..I love seafood..how I hv a child allergic.. 😔 btw hes cracking up at your sound effects! Lol..
Yes ive made chicken stew.. haven't tried meatball stew! Thats a good idea! My son is 2 and he's a really picky eater. It's hard to find different things for him to eat that he would actually like..
Just made this tonight and I’m not sure where I went wrong. 😭 After 3-4 hours of working on this, it tastes like...flour. I can’t taste anything other than that, no matter what seasonings I add. Where did I go wrong?
Always let dat leftova’ crawfish tails frum da boi’ ress overnite in dat sauce! Air out for a day in the fridge! Dat fresh peal crawfish from boi’ makes dat crawfish dish taste like a gas leak! 👍
CRAWFISH STEW
2/3 Cup of Oil
1 Cup All Purpose flour
2 Onions
1 Green Bell Pepper
2 sticks of Celery
1 Bunch of Green Onions
4 Cloves of Garlic
5 Cups of Hot Water
1 Tbsp of Cajun or Creole Seasoning
*use less seasoning if using boiled crawfish*
1 Tsp of Pepper
1 Tsp of Garlic Powder
1 Tbsp of Parsley Flakes
2 (lbs) Crawfish Tails
Boiled Eggs (optional)
*Adjust Seasonings to your liking*
Start out by getting a large pot heated over a Medium/Low Heat.
Chop the onions, bell pepper, celery, green onion and garlic. Set aside in a covered container.
Add the oil and flour to your heated pot.
Make a chocolate color roux by stirring constantly with a wooden spoon.
This process can take an hour or more, so be patient.
Once your roux has reached a chocolate color, drop in the chopped vegetables, and stir for another 10 minuets.
After 10 minuets is up, add 4 Cups of hot water. Blend evenly.
Next add the Cajun seasoning, pepper, garlic powder, and parsley flakes. Mix well.
Raise the heat to a boil, cover, lower to simmer, let cook for 1 hour. Stir every 15 minuets. (Or and hour and a half if your aren’t adding eggs.)
After the 1 hour mark, add in the boiled eggs should you choose to add them. Let simmer for 30 minuets.
After 30 minuets, add the 2 lbs of crawfish. Pour 1 hot cup of water over the crawfish, and stir.
Bring heat to a slight boil, cover, lower to simmer, and let cook for another 30 minuets.
Cook some rice, and enjoy!
The Cajun Ninja man that looks great 👍. Have you ever put mushrooms in this dish ? I am to try to replicate this gravy
Can’t wait to make this. Also, minutes is spelled wrong in the recipe.
Cajun Ninja you are the King of the Roux. You've taught me so much! I'm a Mississippian, but now live in Louisiana, love the spicy taste of recipes. Keep it coming!I'm with Bug!
FINALLY, someone who cooks like my family did. I'm finding all of the recipes that I just didn't pay close enough attention to when I still had family alive to ask about all of the wonderful meals, most of which we only had when we traveled to visit my Dad's family back in either Morgan City, Patterson or New Orleans. Or my Dad would fix some of these great meals when we would have special guests for dinner. I for one always loved having company for dinner, no matter how many dishes there were afterwards . Always such good food. There are a few differences... my mom always made my Dad keep the spiciness to a minimum for her and us kids. And I don't remember my Dad using the green bell pepper in all of our cajun food. It was in some of it, but not all of it.
I'm so thankful to have found you. Keep on posting!
Thanks for the feedback Susan I appreciate you taking the time to send this. 😊👊🏻
You know it has to be good when kids love it.
Leroy Derouen kids don’t lie bruh
Lol.... Ive been getting recipes from the ninja for quite a few weeks now.... One of the best to learn from....THANKS!!
Your food always looks good... And I'm definitely glad that I came to the right place.
Ray Mack's Kitchen and Grill ha right on man!! 👊🏻😊
I made this a couple months ago & it was AMAZING!! followed your recipe to a T and it came out so good. Everyone loved it, especially the dark roux!
Agreed
They are so beauiful! Great job! Love you guys
Love watching your videos you teaching so much about cajun cooking..
Tarisha Edwards I try. So many great cooks out there. I just share what works for me. Thanks so much for the kind words tho. 😊🙏🏻
I made this for my family for Sunday dinner, it was amazing!!! I added sausage and potatoes, it was so good. Now this is one of my favorite recipes. Please keep the recipes coming and I really enjoy your videos! Thanks
Lauren Dickerson you betcha! Great job on knocking dat out! 😊👊🏻
Another great recipe I'll have to use. My family LOVED your pastalaya and wanted the recipe. I told them they better check you out on you tube. Great Job CajunNinja!!! Keep that Creole food on top.
tiffany mcknight you rock! Thanks for giving my recipes a try! 😊👊🏻
awesome! when I cook mine i break eggs in raw in gravy and let them boil taking in all that good roux flavor! looks awesome
How long do you do this before the end, like how much time do you cook them?
I have never done that and don't want to over cook them.
Now I want crawfish stew!! That looks amazing!! Cannot wait until we cook it and let you how it comes out! Thanks for another great video!!
Cajun Girl 😁👏🏻
Just wanted to tell you keep on rockin your a hell. Of a cook n dude long live Cajun Ninja Nation😎✌🤘👊🙏
Jamie Saldivar right on! I appreciate the kind words!
My Cajun mama made dry roux. She browned dry flour, when it was right she added tap water and stirred till smooth
i will only use this recipe for crawfish stew i do add in a half can of golden cream of mushroom soup and a pack of onion soup mix it always comes out so so so good
Bro ur babies r adorable!!!
Looks so darn delicious!
Never added boiled eggs before, gonna have to try it. Oh, and this is another great way to use left over crawfish after a boil.
I saw you in that MY ROUSES EVERYDAY magazine !!
Very interesting reading !
Great recipes too !!
Timothy Leger right on! Appreciate the feedback! 😁👊🏻
I made it with andouille sausage, potatoes, mushrooms and boiled eggs. Kids love it
Sha your lil ones are precious!
Gen Doukeshi I appreciate that! Thanks 😊🙏🏻
This looks absolutely amazing!!!!!!!
Ashley Tolin thanks so much! 😊👊🏻
Tha love in the Rue was the trick!!! Well done
Had to come back over to look this 1 back up!!! Sunday meal... Thinking of adding some potatoes to this one and maybe some shrimp 🤷🏾 I mean why not!!
I just made this. It is so good. I added just one egg to see if i'd like it. I love the egg too. Next time I'll add more eggs.
Off da chain bruh! Just like how my pops makes it! He's an Opelousas native. Keep up the great work and videos mayne :-)
crewchief507 right on my dude! Thanks for the feedback!
My boy always get me right I referred my peps to him I said he ain’t gon stir ya wrong 😂
You are the man!
in about 10 years daddy gonna need a bigger bat. that kid and the way you get along is just ridiculously adorable! :D
You always come with the classic! When you get your food show don’t forget to S/O your day1 fan shag!
I'm forever grateful. 😊🙏🏻
Do you know about how much store bought Roux you would use if you don't have time to do homemade?
Well, I use Roux in a Jar to save time...comes out delicious!
How much jar roux would you use for this?
@@marlaynahunt3276 3/4 jar already cooked roux(I use Richards Roux)..works great & saves time. good luck
@@mkl6936 thank you!
@@marlaynahunt3276 You're most welcome dear lady...enjoy.
Yeh buddy, got the holy trinity working don’t forget the green onion. Ooooowwwwweeeeeee my guy keeping it Cajun
Would this feed 8 people?
Did you add a little bit oil when it clumped up like that or you just kept stirring?
You just keep stirring, as it cooks it will loosen up (:
I will have to try this one
What brand are your stove and microwave? I know... weird question but I like them. They are very nice and I’m in the market. Thanks!
Kelli McLaurin Electrolux 😊😁
Those babies are precious!! They grow up fast tho so get ready dad
if the pot size differs does the portion of ingredients change?
Your food looks so delicious, I just want to rush over and eat with y'all. 😂
Hello, CN, If you need to leave the roux for a few moments (like getting the hot water) do you just pull it off the heat so it doesn't burn? Or are you at the mercy of how fast you can get hot water up to your kitchen faucet? Or is it better to have the water heating on the stove next to where you are roux'ing? I'm new to this and appreciate you help! Thanks! ~Fidget
FidgetAndFreon it’s always good to have as many items prepped as you can when making a roux. However, you can always lower the heat to a low setting, and after a few minutes, it’s safe to walk away. 😊👊🏻
@@TheCajunNinja Thank you for the info. I actually made the crawfish stew last night, albeit a half recipe, and it turned out great. Took an hour to make the roux and it might have gone faster but it was cooked very low because I didn't want to burn it. Looking forward to trying more of your great recipes!
See...turn your phone sideways...works like magic :) love ya bro. keep it coming.
You definitely knocked that out. And yes you have to put eggs in it!!!! I need to find out what video editor you use. I’ve been looking for one for my blog.
Cassie Simmons thanks! 😁👊🏻
I use the videoshop app on my phone. All done on my phone. 😊👍🏻
The Cajun Ninja Wow that’s awesome.
For frozen tails, do you rinse the fat or use the fat. I’ve always used the fat, but not sure which to do for this recipe. Thanks.
Kenneth Boudreaux always use the fat if it’s Louisiana crawfish! 😊
Sounds like it takes all day to cook these here Louisiana dishes!!! 😅
Can you tell me about how many people this recipe will feed?
Looks great, looks like I got to have a boil now.
You should do a shrimp stew !!
Chef, always add cold liquid to roux, no lumps and no problems.
I get no lumps either way after cooking it down
You should try out for Next Food Network Star!
AdrianitaElena ya, I appreciate that. So many talented people out there tho
so are you!
Roy Logan chaw idunno man... that’s a huge commitment
Thank you thank you , it's going to be my Friday meal
If I can't get cajun crawfish , could I subistute shrimp? I am planning a trip back home tok Louisiana to see family , especially my 92 year old grandpa. I will stock up while i am their, can't wait
Would love to meet you
Shantelle M. You can definitely use Shrimp!
looks amazing
That looks really super delicious.👊👊👊👊👊👊👊👊👊👊👊
Louisa Lewis can always count on you! 😊👊🏻
My grandma used to fix shrimp stew...I got so tired of it..lol..now I miss it..I can’t cook it because my child is allergic to seafood! I’m miserable but blessed! Lol..I love seafood..how I hv a child allergic.. 😔 btw hes cracking up at your sound effects! Lol..
tennielchanel 😁 Glad to have you guys tuning in. Have you tried making chicken stew or meatball stew?
Yes ive made chicken stew.. haven't tried meatball stew! Thats a good idea! My son is 2 and he's a really picky eater. It's hard to find different things for him to eat that he would actually like..
tennielchanel yea man! Meatball stew is great!
Ninja - As always another good job & you say you can’t make turtle soup!!!
Danny West ha, never said I can’t. Just don’t have a recipe for one. 🤷🏻♂️
The Cajun Ninja - you misunderstood me -I know you can I meant it as don’t sell yourself short - like you can cook anything
Danny West ha, well I appreciate that
Tropic Thunder 🙃
Were Dudu you get the pot lol
Just made this tonight and I’m not sure where I went wrong. 😭 After 3-4 hours of working on this, it tastes like...flour. I can’t taste anything other than that, no matter what seasonings I add. Where did I go wrong?
Noel Foodie oh wow... I’m not real sure... without having seen your process, I wouldn’t know where to narrow it down. 😕
You didn’t cook your flour long enough to get the raw taste out of it!
“ Rocket Surgery” lol rocket science lol
Who has leftover crawfish from a boil? Those things are ALWAYS gone! :)
Devilmoon 😄... Cajuns tend to have more food than the amount of people their to eat it.
Wooden roux spoon I knew it was going to be good gotta have the boiled eggs.
Fishing Frenzy yea you right! 😁👊🏻
Awesome
Always let dat leftova’ crawfish tails frum da boi’ ress overnite in dat sauce! Air out for a day in the fridge! Dat fresh peal crawfish from boi’ makes dat crawfish dish taste like a gas leak! 👍
C'est Bon!
If you crack raw eggs and let them cook in the stew, they will be awesome.
LMAO,, never heard of rocket-surgery , but would love to ma sammach wit dat roux and veggie mix :)'
Slim Frank 😄👊🏻👍🏻
Ewww Weeee!! Good stuff!
Alicia Davidson 😁👊🏻
Bra dem boiled eggs in thst high def!!!
What sweet girls!
you guys are lucky
You sure are YUMMY
Megan Fox got a lot of hungry mouths over here. Lol
The Cajun Ninja you are the man
Miss your face
I'll do without the eggs.