• 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


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