Ingredients

The following ingredients have 4 Servings
  • 1/2 onion (large, or 1 small)
  • 1/2 green pepper
  • 1 stick celery
  • 2 scallions/spring onions
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp butter (15g)
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp flour
  • 1 cup fish or chicken stock (240ml (possibly 1-2tbsp more, as needed))
  • 1 tsp tomato paste (tomato puree)
  • 1 tsp Worcestershire sauce
  • 1 lb crawfish tails (450g (pre-frozen is fine but ensure defrosted and don't rinse))

Instruction

  • Finely dice the onion, pepper and celery and finely slice the scallion/spring onion. Finely dice the garlic.
  • Warm the oil and butter in a pan over a medium heat and add all of the chopped vegetables and garlic. Cook for a few minutes until they are all softening and the onions are translucent.
  • Stir through the thyme, paprika and cayenne and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly. You may need to reduce the heat a little so it doesn't burn.
  • Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. Stir in the tomato paste and bring to a simmer. Reduce the heat and simmer for 10min or so to thicken a little. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice.