Prep Time: 1 Hour
Yields: 6 Servings

Ingredients

  • 2 pounds crawfish tails, cleaned
  • 1/4 pound butter
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tbsps minced garlic
  • 2 bay leaves
  • 1 cup flour
  • 1/2 cup tomato sauce
  • 2 quarts crawfish stock or similar
  • 1 ounce sherry
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and cayenne pepper to taste
  • 2 cups steamed white rice
  • Louisiana hot sauce to taste

Directions

  1. In a 2-gallon saucepot, saute onions, bell peppers, tomatoes, garlic, and bay leaves until wilted (3-5 minutes).
  2. Whisk in flour until a white roux is achieved.
  3. Blend crawfish tails and tomato sauce into mixture, cook 5 minutes, stirring to prevent scorching.
  4. Slowly add stock until a sauce-like consistency is achieved.
  5. Add more stock as needed to retain consistency.
  6. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally.
  7. Add sherry, green onions, and parsely.
  8. Cook 5 minutes and season with salt and cayenne pepper
  9. Thank you get eat!