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:

483 calories

Dietary restrictions:

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

Daily value:



  • Fat 21g 32%
  • Carbs 23g 8%
  • Saturated 11g 57%
  • Fiber 8g 30%
  • Trans 1g
  • Sugars 10g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 40g 80%
  • Cholesterol 304mg 101%
  • Sodium 547mg 23%
  • Calcium 216mg 22%
  • Magnesium 110mg 28%
  • Potassium 1,411mg 40%
  • Iron 6mg 31%
  • Zinc 4mg 25%
  • Phosphorus 686mg 98%
  • Vitamin A 606µg 67%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 126µg 31%
  • Vitamin B12 5µg 76%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 42%
  • Vitamin K 17µg 21%
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