Ingredients Jump to Instructions ↓

  1. 8 ounces butter, divided

  2. 1/2 cup flour

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped green pepper

  5. 1/2 cup chopped celery

  6. 2 cloves garlic, minced

  7. 1 teaspoon salt

  8. 1 teaspoon cayenne pepper

  9. 1/2 teaspoon black pepper

  10. 1/4 teaspoon thyme

  11. 2 cups fish stock

  12. 2 pounds crawfish tails, peeled

  13. 1 cup chopped green onions, with tops

  14. 2 to 3 tablespoons sherry or good brandy, optional

Instructions Jump to Ingredients ↑

  1. Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.

  2. Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

  3. Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.

  4. Serves 4.

  5. Related Recipes Seafood Casserole Seafood Crepes Seafood au Gratin Seafood Creole Seafood Salad Recipe Shrimp with Peas and Rice Seafood Newburg Recipe Shrimp Curry with Rice Seafood Gumbo Seafood Linguine Cajun Shrimp Recipe Shrimp Raymond with Pasta Shrimp Jambalaya Seafood Dip Crab Imperial Crabmeat Casserole Crab Newburg Crab Salad Seafood Casserole with Pecans Shrimp Recipes Index Scallops Oyster Recipe Index Shellfish Recipes Clams and Mussels Crab Recipes Crawfish Recipes Lobster Recipes Shrimp Recipes Shrimp Salad Recipes Fish Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


Send feedback