If you’ve ever lived in the south, especially Louisiana, Texas, or Mississippi, then this seafood delicacy is not new to you. If you’re unfamiliar with it, you’re in for a treat!
- 3 Ts unsalted butter
- 3 Ts vegetable oil
- ⅓ C all-purpose flour
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, chopped
- 1½ Ts Cajun or Creole seasoning
- 1½ tsp dried thyme
- ½ tsp salt
- 3 C seafood stock
- 15 oz diced tomatoes
- 2 dried bay leaves
- 2 lb crawfish, peeled and deveined
- 1 C sliced green onions, divided
- Cooked white rice, for serving
Making the Stock – In a 4 quart soup pot, add 3 cups water, and about a half a pound of various fish parts, such as heads, fins, and bones. Let simmer for at least an hour, then strain out the fish parts. Alternately, you can use premade fish stock.
Making the Roux – Heat the butter and oil in large skillet (cast-iron is recommended) over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes.
Stir in the onion, bell pepper, celery, garlic, Creole seasoning, thyme, and salt. Cook, stirring often, until the vegetables are slightly softened, about 5 minutes.
In the heated fish stock, slowly stir in the roux mixture.
Add the tomatoes, and bay leaves, and allow to a simmer, stirring occasionally, until slightly thickened, about 10 to 15 minutes.
Reduce the heat to medium-low. Stir in the crawfish and half of the green onions. Cook, uncovered, until the crawfish are thoroughly cooked, about 10 minutes.
Serve over cooked white rice. Garnish with remaining green onions, if desired.