crayfish stew


This is another easy one-skillet stew. This is as far as I remember the first time ever that I’ve eaten crayfish. Unfortunately, they’re only available frozen here, but even so, quite good. The flavor is similar to, but a bit stronger than shrimp.


This is what you need for 2 servings:

  • 1 lb. crayfish tail meat, thawed
  • ½ onion, chopped coarse
  • ½ red, green bell pepper each
  • ½ cup rice (min. 10-minute rice)
  • 1 small can tomato paste
  • S&P
  • Creole seasoning
  • 2 tsp. Worchester sauce
  • hot sauce, chipotle or other
Pic1: crayfish stew



Pic2: stewing
Pic3: served, a bit too soupy perhaps?