Ingredients

The following ingredients have 4 Servings
  • 2 pounds Crawfish Tails (peeled)
  • Salt and freshly ground Black Pepper (to taste)
  • Cayenne Pepper (to taste)
  • 1/4 pound Butter
  • 1 cup minced Onion
  • 1/2 cup minced Bell Pepper
  • 1/2 cup minced Celery
  • 2 tablespoons Crawfish Fat or Butter
  • 2 cups cold Water
  • Creole Seasoning (of choice, to taste)
  • 1 pinch dried Thyme
  • 1 pinch dried Rosemary
  • 1 pinch dried Oregano
  • 1 Bay Leaf
  • 1/4 cup Chachere's Creole Instant Roux Mix or 2 tablespoons Cornstarch
  • 1/4 cup chopped Green Onion
  • 1/4 cup chopped Parsley
  • Salt and freshly ground Black Pepper (to taste)

Instruction

  • Season crawfish tails with salt, black pepper and cayenne pepper.
  • Heat 1/4 pound butter in a sauté pan.
  • Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
  • Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
  • Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
  • Add green onions and parsley. Cook an additional 5 minutes.
  • Taste. Add salt and pepper, to taste.
  • Serve over hot long grain rice.