One of Mama Stahl’s famous Cajun recipes. Shrimp can be substituted for crawfish.


  • 1/2 t       salt
  • ½  t         cayenne pepper
  • ½  t         white pepper
  • ½ t       black pepper
  • ½ t       dried basil
  • ½ t          thyme
  • ¼ c          chopped onions
  • ¼ c          chopped celery
  • ¼ c          chopped green bell pepper
  • ½ c          oil
  • ½ c          flour
  • 2  c          seafood or chicken stock
  • 2         sticks butter
  • 2 lbs crawfish or shrimp
  • 1 can      rotel tomatoes
  • 1 c           finely chopped green onions
  • 4 c           hot cooked rice

Serves: 6-8

  1. Combine seasoning mix and chopped vegetables.
  2. Heat oil and flour (on low heat for 10-20 minutes, make sure it is on low so it doesn’t burn) to make roux. It is done when it is the color of caramel. You can also find already prepared roux at your local grocery store.
  3. Add vegetables and seasoning mix to roux to cool it down and stop it from cooking.
  4. Bring stock boil.
  5. Add roux mixture.
  6. Add can of tomatoes.
  7. Cook 5 minutes on medium heat.
  8. Add crawfish and butter, green onions (Swirl pan rather than stirring)
  9. As soon as crawfish is heated though take off of heat (do not overcook).
  10. Serve over rice.

October 22, 2012. Tags: , . Cajun.

Leave a Comment

Be the first to comment!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback URI

%d bloggers like this: