INGREDIENTS:
- 2 pounds cleaned crawfish tails with the fat
- 1/4 pound butter and two tablespoons of olive oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup green bell pepper, chopped
- ½ cup tomatoes, diced fresh without the seeds or gel from the center
- 2 tbsps garlic, diced
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 cup flour
- 2 quarts fish or chicken stock or just water if you don’t have stock
- 1 cup green onions, chopped
- salt and cayenne pepper to taste (I like to add Crystal Hot Sauce)
- 2 cups white rice, steamed
METHOD:
In a heavy stock pot, melt butter with oil over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Cook for 3 or 4 minutes then slowly add stock or water, a little at a time, until desired consistency is achieved. You can continue adding more stock as necessary to retain consistency. Bring to a rolling boil, then reduce to simmer and cook 30 minutes, stirring occasionally. Add green onions and cook a few minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Crystal hot Sauce or similar.
This should serve about 6 to 8