Ingredients

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry

1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

Directions

In a large pot,
melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light
roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and
pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to
a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon
juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.