Crayfish stew is a traditional dish with its roots in regions where rivers and fresh lakes are abundant, especially in Latin American countries like Mexico, Colombia, and Venezuela. This seafood stew has been prepared for generations, taking advantage of the freshness and unique flavor of crayfish. In different parts of Latin America, although its name and some ingredients may vary, it enjoys great popularity; in Mexico it is commonly known as "crayfish stew," while in Colombia it appears in some regions as "crab stew." This dish stands out for combining fresh ingredients and a cooking process that enhances the flavor of the seafood, making each plate a comforting and delicious experience.
Frank's place, crayfish stew
How to prepare Frank's Place crayfish stew
To prepare this exquisite stew, begin by melting butter in a large saucepan over low heat.
Remove from the heat and mix in the flour until a smooth mixture is obtained.
Return the saucepan to the heat and cook, stirring constantly, for 10 minutes until the roux (butter and flour mixture) turns a dark brown color.
Add the chopped white onion and green onion, along with the finely chopped celery and garlic.
Cook this mixture for about 10 minutes so the flavors blend well.
Next, add the tomato paste previously mixed with the fish stock.
Incorporate this sauce into the onion and herb mixture.
Add the fresh tomatoes, the crayfish tail meat, parsley, and the seasonings: salt, black pepper, and pepper to taste.
Cover the saucepan and simmer for 20 minutes, allowing the flavors to intensify and the crayfish meat to become completely tender.
Finally, serve the stew hot over a bed of freshly prepared rice to fully enjoy this delicious recipe.
Ingredients (15)
- Butter
- Tomatoes
- Flour
- Crawfish Tail Meat
- Onions
- Parsley
- Green Onion
- Salt
- Celery
- Black Pepper
- Garlic
- Pepper
- Tomato Paste
- Rice
- Fish Stock
Instructions (18 steps)
- 1 Melt butter in a large saucepan over low heat
- 2 Remove from heat and mix in the flour until smooth
- 3 Return to the heat and cook
- 4 stirring
- 5 for 10 minutes
- 6 until the roux is dark brown
- 7 Add chopped white and green onion
- 8 celery
- 9 and garlic
- 10 Cook for about 10 minutes
- 11 Add tomato paste to the fish stock
- 12 Incorporate into the onion mixture
- 13 Add tomatoes
- 14 crayfish
- 15 parsley
- 16 and seasonings
- 17 Cover and simmer for 20 minutes
- 18 Serve over hot rice
Nutritional Information
Calories:
538 kcal
Protein:
0g
Carbohydrates:
38g
Fat:
20g
Azúcar:
0g
Sodio:
23mg