Ingredients
The following ingredients have 6 Servings
- 1 stick unsalted butter
- 1 cup celery (diced)
- 1 onion (diced)
- 1 bell pepper (diced)
- 1 Creole seasoning (used: Tony Chachere)
- 2 teaspoons seafood seasoning (used: Old Bay)
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock (chicken broth or water)
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds freshly picked (steamed crawfish tail meat)
- 1 tablespoon freshly chopped parsley leaves (for garnish)
- 6 cups cooked long grain white rice
- French bread or Garlic bread (for serving)
Instruction
- In a heavy bottomed sauce pan (like an iron skillet), melt the butter over medium-high heat. Next, whisk in the flour to form a roux. Continue whisking and cooking until the roux begins to change color.
- When the roux has turned a light golden brown, add the trinity: celery, bell pepper, and onion and saute until the vegetables become tender.
- Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds.
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
- Stir in the crawfish tail meat, and then the cream and lemon juice.
- Simmer on low heat for about 20 minutes.
- Serve over hot cooked rice and garnish with parsley.
