Kyle LeBlanc Crawfish Farms ships live crawfish year-round and sells liquid boil, too. Don’t feel like boiling, then peeling your own? Order frozen, cooked tail meat from Louisiana Crawfish Company.
4 medium yellow onions, diced
1 head garlic, peeled
16 large tomatoes, diced
8 bell peppers, cored, seeded, and diced
1 jalapeño, seeded and diced
¼ cup olive oil
½ pound medium shrimp, peeled, deveined, and cut into bite-size pieces, shells reserved
½ cup white wine 1 pound okra, trimmed and sliced into thin rings
½ bunch collards (about 1 pound), stemmed and cut into thin ribbons
1 pound crawfish tail meat
¼ cup chopped fresh flat-leaf parsley
Juice of 1 lemon
Salt and freshly ground black pepper
1. To a blender or food processor, add half of the onions, half of the garlic, half of the diced tomatoes, half of the bell peppers, and half of the jalapeño. Purée and reserve to use later as cooking liquid.
2. In a large pot, heat olive oil over high heat. Add shrimp shells, reduce heat to medium-high, and stir until shells are opaque, about 5 minutes. Remove shells and discard. Add remaining onions and garlic and reduce heat to medium; cook until onions are translucent, 8 to 10 minutes. Add remaining tomatoes, bell peppers, and jalapeño, and cook, mashing with the back of a spoon, until most liquid has evaporated, about 25 minutes. Pour in wine and reserved vegetable cooking liquid and bring to a boil; reduce heat to low and simmer 30 minutes. Add okra and collards and cook until stew thickens, about 10 minutes. Add shrimp and crawfish, and cook until shrimp are opaque and crawfish are heated through. Add parsley and stir. Season stew to taste with Tabasco, lemon juice, salt, and pepper. Serve hot.