Description
A symphony of flavors with tender crawfish, aromatic vegetables, and spices!
Ingredients
Crawfish Tails, cooked and peeled, 2 lb
Butter, 2 Sticks
Onion, 4 Large, chopped
Celery, 6 Stalks, chopped
Green Bell Pepper, 2 Large, chopped
Bay Leaves, 4 Large
Flour, All Purpose, 2 Tbsp
Salt, 2 tsp Cayenne, 1/2 tsp
Parsley, fresh, 4 Tbsp, chopped Green Onion, 6 Tbsp, chopped
Stock, 2 Cups (see below)
Seafood Stock:
Crawfish peelings (pan full)
2 Onions, 2 Garlic Bulbs from crawfish boil
Instructions
Make seafood stock by boiling crawfish peelings and vegetables in water for an hour. Melt butter in a pan, add chopped onions, bell pepper, and celery, cooking until soft. Stir in flour, then add crawfish tails and cook briefly. Add bay leaves, slowly mix in stock, and season with salt and cayenne. Cook for 10 minutes, then stir in parsley and green onions. Serve over rice.
- Prep Time: 30 mins
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g