Crawfish Stew with Cinnamon and Star Anise

Crawfish Stew with Cinnamon and Star Anise
POSH Restaurant


  • 2 Pounds  crawfish
  • bay leaves
  • black peppercorns
  • 1 Tablespoon  red-wine vinegar, plus more to taste
  • 6 Tablespoons  unsalted butter
  • onions, diced
  • carrots, diced
  • stalks celery, diced
  • 2 Cups  white wine
  • sprigs fresh thyme
  • sprig rosemary
  • cinnamon sticks
  • star anise
  • 1 Tablespoon  tomato paste
  •   Two 10-ounce cans chopped tomatoes
  • 4 Tablespoons  dark roux, chilled
  •   3 drops lime juice
  •  Pinch of  sugar
  •   Salt and white pepper, to taste
  •   Tabasco, to taste (optional)
  •   Chopped fresh herbs, for garnish (optional)

Sweet, spicy notes of cinnamon and star anise permeate the broth for this delicious crawfish stew that gets thickened at the end with a cold, dark roux for the perfect consistency. If you want to turn up the heat level, feel free to add Tabasco to your heart's desire.

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Bring a large pot of water to a boil. Blanch the crawfish until cooked through, remove from the pot, and let cool. Reserve the cooking liquid.

Separate the crawfish tails from the bodies. Remove the meat from the shells and set aside. Place the shells and bodies back in the water, add the bay leaves, black peppercorns, and red-wine vinegar. Simmer for 1 ½ hours. Strain through a fine sieve and reserve the cooking liquid.

In a pot, melt the butter over low heat. Sweat the onions, carrots, and celery until softened. Add the white wine and bring to a simmer. Strain through a cheesecloth and reserve the wine. Add the onions, carrots, celery, thyme, rosemary, cinnamon sticks, and star anise to the cheesecloth. Tie off with some cooking twine and place at bottom of an 8-quart earthenware container.

Add the wine, crawfish cooking liquid, tomato paste, and canned tomatoes. Simmer until reduced by approximately 1/3, about 2 hours. Purée the mixture in a blender and strain. Add back to the earthenware container.

Place the crawfish tails back in the liquid and stir the cold roux into the hot liquid to create the proper consistency. Season with the lime juice, sugar, salt, and white pepper, to taste. Add more red-wine vinegar and some Tabasco, if desired. Garnish with chopped fresh herbs, if using.


Calories per serving:

673 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:



  • Fat 119g 183%
  • Carbs 204g 68%
  • Saturated 47g 236%
  • Fiber 63g 252%
  • Trans 3g
  • Sugars 40g
  • Protein 199g 398%
  • Cholesterol 1,217mg 406%
  • Sodium 2,623mg 109%
  • Calcium 2,313mg 231%
  • Magnesium 823mg 206%
  • Potassium 8,879mg 254%
  • Iron 105mg 583%
  • Zinc 27mg 180%
  • Phosphorus 3,729mg 533%
  • Vitamin A 37,278IU 746%
  • Vitamin C 179mg 298%
  • Thiamin (B1) 5mg 333%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 35mg 174%
  • Vitamin B6 4mg 201%
  • Folic Acid (B9) 525µg 131%
  • Vitamin B12 18µg 305%
  • Vitamin D 1µg 0%
  • Vitamin E 33mg 167%
  • Vitamin K 69µg 86%
  • Fatty acids, total monounsaturated 43g
  • Fatty acids, total polyunsaturated 14g
See detailed nutritional info Have a question about nutritional data? Let us know.

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