Ingredients
- 6 tablespoons butter
- 4 tablespoons 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
- 1 cup peeled, seeded and diced tomatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- Hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 2 pounds 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 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, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, 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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By VBallGal
Alexandria, VA
on October 08, 2012
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YUM!!!! Halved the recipe....thought might need to reduce the initial cook time since I used less shrimp stock....but, did the full 30 min. Checked seasoning about 1/2 way thru...did add more hot sauce, W sauce and thyme for a little more flavor.
By KhingP
on October 02, 2011
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Great and tasty... hmmm
By squirleyd_13108382
San Antonio TX
on June 05, 2011
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This recipe is wonderful This is the first time i have ever made it myself. However my husband loved it and said it was better than any he has ever had in his life. And this is coming from people raised in Louisiana. I did change things a little bit though i made craw fishstock and used that. Also instead of reg tomatoes i used fire roasted tomatoes. I find they complement the red pepper better. The other thing i did was take the roux darker it provides more depth to the over all flavor.
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