- 1/2 cup butter (or lard if no marti)
- 1/2 flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 6 cloves garlic, minced
- 2 1/2 cups fish or shrimp stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 2 pounds crawfish tails, with the fat
- 1 cup chopped green onions
- 1/4 cup chopped parsley
- Cooked white rice, for serving
- note: i usually use cajun seasoning instead of the red pepper, so if you have that, cool
- also, i use frozen crawfish. defrost, and add later if not using fresh, since they are already cooked, you just want to heat them through.
- this is sort of a take off of emeril and new orleans school of cooking
Directions
In a 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, and cook until vegetables are soft, about 6 to 8 minutes. Add stock, salt, red pepper, 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, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve over hot long grain rice.
