Field to Feast: Jenny's Crawfish Stew
MARCH 6, 2020
In March of 2020 TWILA's Jennifer Finley and Commander's Palace Executive Chef Tory Mcphail came to the farm, where we crawfish traps and cooked up a crawfish dumpling stew! You can find the recipe and video below.
Jenny’s Crawfish Stew INGREDIENTS:
About 4 tbs butter
2.5 ounces of garlic and shallot mixture
2.5 ounces of diced sweet onion
2.5 ounces of diced celery
1.5 ounces of diced carrots
2 tablespoon of flour
1/4 cup of Liquor
2.5 ounces of crawfish stock
1 cup of chicken stock
1-8 ounce can of peas
1 lb. of crawfish
2.5 ounces of all-purpose flour, mixed with salt, sugar and pepper
1 tsp chopped Thyme
1 tbs chopped green onions
Add 2.5 butter your handy pot at medium-high heat.
Once your butter is melted and a little brown, add in your garlic and shallot mixture. Add your salt and pepper. Continue to stir and sauté down your mixture until shallots and garlic are tender.
Once your mixture is tender, add in your french trinity — onion, celery and carrots. Add another tablespoon or two of butter.
Add flour to the mixture to create your roux. Continue stirring your flour in to your sauté mixture.
Add half of your liquor to the pot. Be careful, as the liquor will catch on fire. Shake the pot before placing it back on the heat.
Add your crawfish stock to the mixture and stir.
Add the chicken stock and stir. Bring your mixture to a boil on medium heat.
Once your dumplings are ready, scoop one tablespoon of dough into a ball and place them into your pot.
After your dumplings are in, gently scoop peas, drained and washed, and crawfish tails into pot.
Cover pot and simmer for 5-6 minutes before serving
Add your flour mixture (salt, pepper and a little bit of white sugar), into a mixing bowl.
Add buttermilk to your mixture, and fold the dough until you have a doughy consistency
Add your chopped fried chicken and continue folding until chicken is distributed evenly
Add your crawfish tails and continue folding your dough
Sprinkle in fresh thyme and green onions