Prep Time: 45 mins.
Cook Time: 45 mins.
Total Ingredients: 19
- 4 Tbsps Unsalted Butter
- 3 Tsps Creole Seasoning
- 2 Tsps Fresh Thyme Leaves
- 3 Stalks Celery
- 2 Wholes Dried Bay Leaf
- 1 Large Onion
- 1 Medium Green Bell Pepper
- 2 Tbsps Tomato Paste
- 1 Lb Crawfish Tails
- 2 Tbsps All-Purpose Flour
- 1 1/2 Cup Fish Stock
- 1 Tbsp Red Wine Vinegar
- 2 Tsps Worcestershire Sauce
- 6 Drops Louisiana-Style Hot Sauce
- 1/4 Cup Fresh Parsley
- 3 Wholes Scallion
- 2 Tsps Lemon Juice
- 3 Pinches Kosher Salt
- 2 Cups White Rice
- Chop thyme leaves and place in ramekin, set aside
- Dice celery, onion and green bell pepper and put into ramekin, set aside
- Slice scallions, green and white parts, and split in half into two separate ramekins, set aside
- Melt the butter over medium heat in a large heavy pot
- Add the Creole seasoning, thyme, celery, bay leaves, onions and bell peppers and cook until the vegetables are soft, about 15 minutes
- Add the tomato paste and cook, stirring, until well incorporated and beginning to caramelize, 2 minutes.
- Stir in the crawfish tails and cook until they release their liquid, 2 minutes.
- Sprinkle in the flour, stir until it is absorbed and cook until thickened, 1 minute
- Slowly whisk in the fish stock, half a cup at a time, and then add the vinegar, Worcestershire and hot sauce
- Bring to a simmer, reduce the heat to medium-low and cook until thickened and the flavors have developed, 15 minutes
- Just before serving, stir in the half of the parsley and half of the scallions and simmer 3 minutes more
- Add the lemon juice and season with salt
- Serve over hot cooked white rice garnished with the remaining parsley and scallions
- Using frozen crawfish tails makes this recipe fast and easy, but if you can get live crawfish, you can't beat the flavor.
- If you're grocery store doesn't have frozen crawfish tails check your local fish market