Ingredients
1/2 cup unsalted butter 1 large onion chopped
1/2 cup finely chopped celery 1 cup chopped green bell pepper
4 cloves garlic minced 2 tomatoes,diced
2 pounds peeled crawfish tails 1 tsp salt
1 tsp ground black pepper tbsp tbsp Cajun or Creole seasoning
1 tsp thyme 1 tsp onion powder
1/2 tsp white pepper Hot sauce to taste
3 tbsp flour 1 1/2 cup fish stock (use chicken stock if fish stock is not available.)
1 cup finely chopped green onion 1 cup chopped fresh parsley
Preparation
Melt butter in a large skillet over medium heat. Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper,seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes. Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice. Recommended Sides: Perfect with a warm crusty bread and a salad.
