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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another tried and true recipe from my The New Orleans School of Cooking class I attended. Ingredients:
1 cup flour |
1 cup oil |
4 cups onions, chopped (do not use sweet onions, use spanish or white) |
2 cups celery, chopped |
1 cup green pepper, chopped |
1 tablespoon garlic, chopped |
2 cups chicken stock |
2 lbs crawfish tails |
2 teaspoons cajun seasoning (i use joe's stuff) |
Directions:
1. Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
2. Add seasoning blend, onion, celery, green pepper, and garlic to roux.
3. In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
4. Cook for 20 minutes over medium heat.
5. Add crawfish and cook an additional 10 minutes.
6. If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
7. Serve with rice.
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