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
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