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:

733 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, No Oil Added

Daily value:



  • Fat 130g 200%
  • Carbs 240g 80%
  • Saturated 48g 238%
  • Fiber 74g 294%
  • Trans 3g
  • Sugars 40g
  • Monounsaturated 50g
  • Polyunsaturated 16g
  • Protein 212g 423%
  • Cholesterol 1,217mg 406%
  • Sodium 2,763mg 115%
  • Calcium 2,778mg 278%
  • Magnesium 946mg 236%
  • Potassium 9,917mg 283%
  • Iron 132mg 731%
  • Zinc 31mg 206%
  • Phosphorus 4,046mg 578%
  • Vitamin A 2,471µg 275%
  • Vitamin C 194mg 323%
  • Thiamin (B1) 5mg 349%
  • Riboflavin (B2) 2mg 109%
  • Niacin (B3) 37mg 185%
  • Vitamin B6 4mg 225%
  • Folic Acid (B9) 532µg 133%
  • Vitamin B12 18µg 305%
  • Vitamin D 1µg 0%
  • Vitamin E 33mg 167%
  • Vitamin K 69µg 86%
See detailed nutritional info Have a question about nutritional data? Let us know.
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