Ingredients
- 4 tbsp butter or use peanut oil
- 4 tbsp all purpose flour
- 1 medium bell pepper chopped
- 1 stalk celery chopped
- 4 cloves garlic chopped
- 2 tsp Cajun seasonings or to taste
- 1 tsp cayenne pepper optional, for spicier
- salt and pepper to taste
- 2 cups chicken stock or use seafood stock
- 1 lb crawfish tail meat par-cooked
- 1 tbsp parsley chopped
- extra chopped parsley, spicy chili flakes, hot sauce used for Garnish
- cooked rice if desired for Serving
Instructions
- 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!
Notes
Nutrition facts estimated without rice. Raw Crawfish. If using raw crawfish, cook the peeled tails with with the onion, peppers and celery, then continue with the recipe. The tails will cook through during simmering.