Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable oil

  2. 1/2 cup all-purpose flour

  3. 1 cup chopped onion

  4. 1 cup chopped celery

  5. 1 cup chopped green pepper

  6. 2 cloves garlic, minced

  7. 1 1/4 cups chicken broth

  8. 1 pound peeled crawfish tails

  9. 1 teaspoon salt

  10. 1/2 teaspoon ground black pepper

  11. 1/2 teaspoon ground red pepper Hot pepper sauce to taste

  12. 4 cups hot cooked rice Finely sliced green onion tops

Instructions Jump to Ingredients ↑

  1. Directions Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking. Lower heat and blend in flour. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not burn. Add onion, celery, green peppers and garlic. Cook, stirring, about 5 minutes. Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes. Serve over beds of fluffy rice; sprinkle with green onions, if desired. Nutrition Facts Calories 358 Total Fat 14g Cholesterol 101mg Sodium 778mg Total Carbohydrate 38g Dietary Fiber 2g Protein 20g USA Rice Federation (


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