Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (or use peanut oil)
  • 4 tablespoons all purpose flour
  • 1 medium onion (chopped)
  • 1 medium bell pepper (chopped (I use jalapeno for spicier))
  • 1 stalk celery (chopped)
  • 4 cloves garlic (chopped)
  • 2 teaspoons Cajun seasonings (or to taste)
  • 1 teaspoon cayenne pepper (optional, for spicier)
  • Salt and pepper to taste
  • 2 cups chicken stock (or use seafood stock)
  • 1 pound crawfish tail meat (par-cooked)
  • 1 tablespoon chopped parsley
  • FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
  • Cooked rice for serving (if desired)

Instruction

  • Heat a large pan or pot to medium heat and melt the butter.
  • Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
  • Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
  • Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
  • Add the crawfish tails and warm them through.
  • Remove from heat and stir in the parsley.
  • Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!