Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups low-sodium chicken or seafood stock
  • 1 lb crawfish tails, peeled
  • 2 green onions, sliced (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Cooked white rice (for serving)

Instructions:

  1. In a heavy-bottomed pot, melt the butter over medium heat.
  2. Gradually whisk in the flour, stirring continuously until the mixture turns a deep brown color, about 15-20 minutes.
  3. Add the chopped onion, bell pepper, and celery to the roux and sauté until soft, about 5 minutes.
  4. Stir in minced garlic and cook for an additional minute.
  5. Add cayenne pepper, paprika, thyme, salt, and black pepper, mixing well.
  6. Gradually pour in the chicken stock, stirring to avoid lumps.
  7. Bring the mixture to a simmer and add crawfish tails, cooking for about 5-10 minutes until heated through.
  8. Serve hot over a bed of white rice and garnish with sliced green onions and chopped parsley.