Mr. Royley'S Crawfish Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mr. Royley'S Crawfish Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mr. Royley'S Crawfish Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1½ Hours
• Yields: 10 Servings
• Comment:
• This great recipe comes from my dad,
• the late Antoine “Royley” Folse Sr.
• Daddy passed away Saturday,
• February 26, 2005, at the age of 90. I
• don’t think anybody ever made a
• better crawfish stew. When we were
• kids, we would often spend Sundays at
• the old Zeringue camp in St. James,
• La., where he would cook this fabulous
• dish. I am so thankful for those
• moments Daddy and I shared, and it is
• my duty to share with you one his best recipes.
• Ingredients:
• ● 5 pounds crawfish tails
• ● 1 cup crawfish fat (optional)
• ● 2 cups crawfish claws (optional)
• ● ¼ cup vegetable oil
• ● salt and black pepper to taste
• ● 1½ cups vegetable oil
• ● 1½ cups flour
• ● 2 cups diced onions
• ● 1 cup diced celery
• ● 1 cup diced bell peppers
• ● ¼ cup minced garlic
• ● 1 cup tomato sauce
• ● 3 quarts water
• ● 2 bay leaves
• ● Louisiana hot sauce to taste
• ● 1 cup sliced green onions
• ● 1 cup chopped parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a 12-inch cast iron skillet, heat ¼ cup vegetable oil over medium- high heat

Step 2: Technique & Execution

Drain crawfish tails in a colander, reserving fat and natural juices

Step 3: Technique & Execution

Sauté tails 5–10 minutes or until curled and heated thoroughly but not overcooked

Step 4: Technique & Execution

Season with salt and pepper then set aside

Step 5: Technique & Execution

In a heavy-bottomed Dutch oven, heat remaining oil over medium-high heat

Step 6: Technique & Execution

Whisk in flour, stirring constantly until dark brown roux is achieved