This creamy, savory Cajun favorite comes together surprisingly fast for dinner, saving time for you and your family to laissez les bon temps rouler.
- 1 1/2 cup water
- 1 lb peeled, cooked crawfish tails
- 6 tbs butter
- 1 onion, chopped (Check out our handy how-to video)
- 1 green bell pepper, chopped
- 2-3 ribs celery, chopped
- 3 cloves garlic, minced
- 1 tbs flour
- 1/2 tsp cayenne
- 1 tsp black pepper
- 1 tsp white pepper
- 2 tsp Worcestershire sauce
- 3 green onions, sliced
- In a large mixing bowl, soak the crawfish in the water.
- Melt the butter in a large Dutch oven or cast iron skillet over medium heat.
- Add the onions, bell pepper, celery, and garlic. Sauté until onions begin to soften and turn translucent, about 10 minutes.
- Add the flour. Stirring constantly, let cook into a light tan roux, about 5 minutes.
- Remove the crawfish from the water, and add the water to the vegetables. Also add the cayenne, black pepper, white pepper, Worcestershire sauce, and salt if desired. Bring to a boil then reduce to a simmer and let cook about 20 minutes.
- Stir in crawfish tails and green onions and let cook 5 minutes.
- Serve on warm rice with a side of toasted garlic bread, garnish with fresh parsley or lemon juice, and enjoy!
Some regional variations add tomato in the form of 2-3 tbs sauce, or 1-2 tbs paste. This recipe (especially with the tomato) works great with shrimp if you can't get ahold of crawfish.