Crawfish White Bean Stew

Smoky bacon and an herby pesto give this Crawfish White Bean Stew incredible flavor.

5.0 from 1 reviews
Crawfish White Bean Stew
Yields: 6 servings
  • 4 ounces chopped bacon (about 5 slices)
  • ½ cup sliced yellow onion
  • 2 cups chopped Creole tomatoes
  • 1 (14.5-ounce) can stewed tomatoes
  • ¼ cup fresh pesto
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound crawfish tails, undrained
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 tablespoon hot sauce
  • Crusty toasted French bread, to serve
  • Garnish: fresh pesto, fresh basil leaves, ground black pepper
  1. In a medium Dutch oven, cook bacon over medium-low heat until crisp. Add onion; cook until tender. Stir in Creole tomatoes, stewed tomatoes, pesto, salt, and pepper; cook over medium heat, stirring occasionally, until slightly thickened, about 20 minutes.
  2. Stir in crawfish, beans, and hot sauce; cook over medium-low heat for 10 minutes, stirring occasionally. Serve with crusty bread. Garnish with pesto, basil, and pepper, if desired.



    • Hi Connie! Creole tomatoes are exclusive to south Louisiana, but any fresh summer tomatoes you find will be a delicious substitute. Enjoy!


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