Ingredients
1 lb crawfish tails (with fat if possible)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 cup yellow onion, finely diced
1/2 cup celery, finely diced
1/2 cup green bell pepper, finely diced
3 cloves garlic, minced
2 cups seafood stock
1 tbsp Cajun seasoning
1/4 tsp cayenne pepper (optional)
1 tsp Worcestershire sauce
Salt and black pepper to taste
1/4 cup green onions, chopped
2 tbsp fresh parsley, chopped
Cooked white rice for serving
Instructions
Step 1: Melt the butter in a large skillet or heavy-bottomed pot over medium heat. Once melted, gradually whisk in the flour to begin the roux.
Step 2: Cook the roux, whisking constantly for about 5-8 minutes until it reaches a blond or light peanut butter color.
Step 3: Immediately stir in the diced onion, celery, and bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Step 4: Add the minced garlic, Cajun seasoning, and cayenne pepper. Stir for 1 minute until fragrant.
Step 5: Slowly whisk in the seafood stock and Worcestershire sauce. Bring to a gentle simmer and cook for 10-15 minutes until the sauce thickens and flavors meld.
Step 6: Gently fold in the crawfish tails and any juices from the package. Simmer for an additional 5-7 minutes until the crawfish are heated through. Do not overcook.
Step 7: Season with salt and pepper to taste. Stir in the green onions and parsley right before serving over hot white rice.
Notes
Using crawfish stock or shrimp stock instead of water significantly improves the flavor profile of this dish.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Main Dishes & Savory Recipes
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
