Ingredients
- 1 cup onion, chopped
- 1/4 cup butter + 1 tbs.
- 1/4 cup All Purpose flour
- 1/4 cup celery, chopped
- 1/4 cup sweet green pepper, chopped
- 2 tbs. garlic, minced
- 1 tbs. tomato paste
- 2 tsp. salt
- 1 lb. Louisiana crawfish tail meat, including fat
- 1/2 tsp. ground black pepper
- 1/2 tsp. Cayenne pepper
- 3 cups water (or stock)
- 1 tbs. Worcestershire sauce
- 1 tbs. lemon juice
- 1/4 cup green onion, minced
- 1 tbs. fresh parsley, chopped
- Hot Louisiana rice
Instructions
In large saucepan or cast iron pot, melt . cup butter over medium-high heat. Add onions and sauté for 5-6 min until onions begin to brown.
Reduce heat to medium, add our, stirring constantly for 5-6 min creating a roux. Cook until roux is light brown/reddish in color. Add reserved 1tbs. butter, celery, bell pepper, garlic, tomato paste, salt, black pepper, and cayenne and cook an additional 3 minutes.
Add water, Worcestershire, and lemon juice then bring to a boil. Add crawsh tail meat (with the fat from package) and green onions, then bring back to a boil. Reduce heat to a simmer and cook for 6-8 minutes until crawsh tails are heated through and sauce has thickened. Turn off heat and stir in parsley. Serve immediately over hot, cooked rice.