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Categories:
butter flour onions celery bell peppers crawfish tails bay leaves chicken stock salt cayenne pepper parsley green onions white rice
Viewed: 45 - Published at: 4 years agoIngredients
- 1 stick (1/4 pound) butter
- 4 ounces all-purpose flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped bell peppers
- 1 pound peeled crawfish tails
- 2 bay leaves
- 1 to 2 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped parsley leaves
- 3 tablespoons chopped green onions
- Cooked white rice, for serving
Method
- Melt the butter in a large skillet over medium-high heat.
- Add the flour and cook until the roux is a peanut butter color, about 5 minutes.
- Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add the crawfish and bay leaves.
- Reduce the heat to medium.
- Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper.
- Stir until the mixture thickens, about 4 minutes.
- Add the parsley and green onions and cook for about 2 minutes.
- Remove the bay leaves and serve over cooked white rice.
