4.6/5
(17 Votes)
Ingredients
- 3 T canola oil
- 1/4 cup flour
- 6 T butter
- 1 large onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp. salt
- 4 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground thyme
- 1 (8 oz) cans tomato sauce
- 1 3/4 cups seafood or chicken stock
- 1 cup half and half
- 1 pound cooked crawfish tail meat
- 1 bunch green onions, sliced, plus more for garnish
- 4 cups hot cooked rice
- 1/2 cup finely chopped parsley
Preparation
Step 1
1. In a large pot, heat oil over medium-low heat. Whisk in flour and cook about 15 minutes or until roux is the color of chocolate. Increase heat to medium, add butter and onion, and cook 5 minutes.
2. Stir in bell pepper, celery, garlic, salt, and all seasonings; cook 7 minutes or until vegetables are softened.
3. Add tomato sauce and stock, bring to a boil and cook for 3 minutes or until slightly thickened. Reduce heat to simmer; stir in half and half and cook 10 minutes.
4. Stir in crawfish and green onion; cook 5 minutes more or until crawfish is warmed through. Serve over rice and top with parsley Garnish with green onion, if desired.
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