Ingredients

• 2 lbs. Frozen Crawfish 
• 1. c. Onion (diced)
• ½ c. celery (diced)
• ½ c. Green onions (diced)
• ½ c. Bell pepper (diced)
• 1 T. Garlic (minced)
• 2 T. Parsley (chopped)
• 1 stick Unsalted butter
• 4 T. Lemon juice
• 2 T. Flour
• 1 6oz. can Tomato paste
• 2 c. Water

Cooking Instructions

Thaw crawfish and snip corner.  Melt butter in stock pot. On medium to high heat, saute onion, celery and bell pepper until tender. Add garlic for another minute. Sprinkle and whisk in flour to make a blonde roux. This will take about 5 minutes of continuous stirring.

Add 2 cups of water and tomato paste. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Add crawfish tails and juices. Add lemon juice and sprinkle seafood seasoning, stir and cover for 15 minutes.

Add green onions, cover an simmer for another 5 minutes.

Serve over rice with a green salad with one of my homemade dressings.

(Warning)  Lock the house because the neighbors are going to beat down the doors.  They may be scratching at the windows when they smell this.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.