Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, cubed

  2. 1/2 cup plus 2 tablespoons all-purpose flour

  3. 1-1/4 cups chopped celery

  4. 1 cup chopped green pepper

  5. 1/2 cup chopped green onions

  6. 1 can (14-1/2 ounces) chicken broth

  7. 1 cup water

  8. 1/4 cup minced fresh parsley

  9. 1 tablespoon tomato paste

  10. 1 bay leaf

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1/4 teaspoon cayenne pepper

  14. 2 pounds frozen cooked crawfish tail meat, thawed Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice. Yield: 6-8 servings. TEST KITCHEN TIP Sometimes Tamra serves this with cooked penne pasta instead of rice. You can mix it all together or just serve it over the pasta. Also, you can add a bit more tomato paste for a deeper color and more cayenne pepper to raise the heat level.


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