EQUIPMENT NEEDED
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.
SERVES: 4
INGREDIENTS NEEDED
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1 cup onion, chopped
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1/4 cup butter + 1 tbs.
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1/4 cup All Purpose flour
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1/4 cup celery, chopped
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1/4 cup sweet green pepper, chopped
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2 tbs. garlic, minced
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1 tbs. tomato paste
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2 tsp. salt
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1 lb. Louisiana crawfish tail meat, including fat
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1/2 tsp. ground black pepper
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1/2 tsp. Cayenne pepper
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3 cups water (or stock)
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1 tbs. Worcestershire sauce
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1 tbs. lemon juice
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1/4 cup green onion, minced
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1 tbs. fresh parsley, chopped
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Hot Louisiana rice
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