Ingredients:

  • 6 tbsp butter
  • 4 tbsp flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups fish or shrimp stock (or vegetable stock)
  • 1 cup peeled, seeded and diced tomatoes
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Tabasco
  • 2 tsp Worcestershire sauce
  • 2 lbs crawfish tails, with the fat
  • 1/2 lemon, juiced
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley
  • Cooked white rice, for serving

Directions:

  • In large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
  • Add onions, celery, bell pepper, garlic, bay leaves and thyme and cook until vegetables are soft, about 6 to 8 minutes
  • Add stock, tomatoes, salt, red pepper, hot sauce (to taste) and Worcestershire sauce and bring to a boil
  • Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally
  • Add crawfish tails and fat, lemon juice, green onions and parsley and cook for 15 to 20 minutes, stirring occasionally
  • Add remaining butter and stir to combine well
  • Taste and adjust seasoning if necessary
  • Serve over hot rice