1 lb. Crawfish (defrosted if frozen)
8 T Unsalted butter
8 T AP flour
1 C Onion, diced fine (1 small onion)
2 Ribs celery, diced fine
1 C green pepper, diced fine
4 T minced garlic
1 C Fish or shellfish stock
1 C water
¾ C chopped parsley
4 shots Tabasco, or more to taste
½ t cayenne
½ t black pepper
2 t salt
4 chopped scallions (white and light green) for garnish
- In a large saucepan, melt butter, add flour and cook, whisking, until the color of peanut butter. Add onion, celery, and pepper and cook on low until vegetables are softened (about 7 minutes).
- Add garlic, and cook another 3 minutes. Add stock, water, parsley, Tabasco, cayenne, salt and pepper. Combine.
- Add defrosted crawfish tails, cover and simmer on low for 20 minutes, stirring occasionally. Taste for salt, pepper, and Tabasco and adjust.
- Serve over rice, with scallions on top.