INGREDIENTS
1 Stick of Unsalted Butter
1/2 Cup Chopped Celery
1/2 Chopped White Onion
1/2 Chopped Red Onion
1/2 Cup Chopped Green Bellpepper
1/2 Cup of Chopped Red & Orange Bellpepper (optional)
1/2 Cup of Flour
1TBS Minced Garlic
I Cup of freshly chopped tomatoes (or 1 can of chopped tomatoes)
1 Cup of Shrimp Broth (chicken broth can be used as substitute)
2 Bay Leaves
1tbs Cajun Seasoning
1tsp Onion Powder
1tsp Old Bay
1tsp Garlic Powder
Worcestershire Sauce
Red Pepper Flakes (optional)
2Lbs Crawfish Tails
Louisiana Hot Sauce
Chopped Green Onion or Parsley (for garnish)
Cooked White Rice
DIRECTIONS
In a large cast iron skillet over medium heat, add in I stick of butter, chopped into 6 slices. Allow butter to melt, add the holy trinity (celery, onion, Bellpepper). Sauté in butter 1-3 mins. Add in red & orange Bellpepper, continue to stir & sauté in skillet. Stir in flour, continue stirring like in the video above. Add in minced garlic, and chopped tomatoes. Stir continuously throughout, add in your chopped red onion & keep your stir going.
After 1-2 mins slowly pour in your broth of choice, at this post throw in your bay leaves (don’t forget to remove them later). Add a few dashes of Worcestershire sauce, Cajun seasoning, old bay, onion powder, garlic powder, red pepper flakes. For added heat add 2 dashes of Louisiana hot sauce (optional).
Allow to simmer 2-4 mins, add in drained crawfish tails, continue to stir & now remove bay leaves. Reduce heat & allow to cook 2-3 mor mins & remove from heat.
Pour over white rice & serve hot, garnish with green onion or fresh parsley. ENJOY!!!