Saucy Crawfish Delight (Printable Version)
# What You'll Need:
→ Holy Trinity Base
01 -
2 celery stalks, diced small
02 -
Around 5 garlic cloves, minced finely
03 -
1 green bell pepper, cut into small chunks
04 -
1 yellow onion, chopped into tiny bits
→ Roux and Sauce
05 -
½ cup plain flour for making it thick
06 -
12 tablespoons butter (split between cooking veggies and roux)
07 -
4 cups full of seafood stock
08 -
2 teaspoons lobster base paste (Better Than Bouillon brand)
→ Seasonings
09 -
1 teaspoon Cajun spice blend
10 -
About ¼ teaspoon dried thyme leaves
11 -
½ teaspoon freshly ground black pepper
12 -
¼ teaspoon sea salt
13 -
¼ teaspoon cayenne pepper for some kick
→ Main and Garnish
14 -
4 cups cooked rice or grits for serving underneath
15 -
Bunch of sliced green onions for topping
16 -
1 pound Louisiana crawfish tail meat
17 -
Your favorite hot sauce served alongside
# Preparation Steps:
01 -
Heat up 3-4 tablespoons butter in a big heavy pot over medium flame. Throw in your onion, celery, peppers and garlic, cooking them for around 5 minutes till they're soft and see-through. Take them out and set them aside for later.
02 -
Turn down to medium-low heat. Put 8 tablespoons butter in the pot, add the flour, and stir non-stop. Keep going for 10-15 minutes until it looks like peanut butter. If it starts smoking, turn the heat down more.
03 -
Drop the heat to low. Pour in seafood stock bit by bit while stirring constantly till smooth. Add the cooked veggies back, mix in all seasonings and lobster base. Let everything bubble gently for 10 minutes till it gets thick like gravy.
04 -
Stir in the crawfish tails and warm them through without overcooking. Give it a taste and add more seasoning if you want.
05 -
Ladle everything over hot rice or creamy grits. Scatter green onions on top. Put hot sauce on the table for folks to add themselves.
# Additional Tips:
01 -
Getting crawfish tails from Louisiana makes a real difference in flavor.
02 -
Chicken or vegetable broth works fine if you can't find seafood stock.
03 -
You can make this a day ahead and it tastes even better warmed up.
04 -
Pop leftovers in the freezer for up to 3 months.