Crawfish Stew with Cinnamon and Star Anise

Crawfish Stew with Cinnamon and Star Anise
Staff Writer
Crawfish Stew with Cinnamon and Star Anise

POSH Restaurant

Crawfish Stew with Cinnamon and Star Anise

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.

Click here to see Mardi Gras: The Feast Before the Fast.

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
12g
17%
Sugar
15g
17%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
27mg
3%
Choline, total
21mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
202µg
7%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
60mg
19%
Niacin
1mg
7%
Phosphorus, P
117mg
17%
Selenium, Se
4µg
7%
Sodium, Na
98mg
7%
Water
96g
4%
Zinc, Zn
1mg
13%

Crawfish Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crawfish Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.