INGREDIENTS:

  • 2 pounds cleaned crawfish tails
  • 1/4 pound butter
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • ½ cup green bell pepper, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup tomatoes, diced
  • 2 tbsps garlic, diced
  • 2 bay leaves
  • 1/2 cup tomato sauce
  • 1 cup flour
  • 2 quarts crawfish stock or water
  • 1 ounce sherry
  • 1 cup green onions, chopped
  • ½ cup parsley, chopped
  • salt and cayenne pepper to taste
  • Louisiana Gold Pepper Sauce (Tabasco will work)
  • 2 cups white rice, steamed

METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.