Serves 8. Recipe is by Gino Sclafani, corporate chef at Ruffino’s Restaurant, Baton Rouge.
1/2 cup salad oil
1/2 cup flour
1 small yellow onion, diced
1 small green bell pepper, diced
1 tsp. chopped garlic
1⁄4 cup tomato purée
11/2 tsps. black pepper
31/2 tsps. salt
1/4 tsp. cayenne pepper
1 quart water
2 lbs. crawfish tails
1/2 cup sliced green onions
1/4 cup chopped parsley
2 lbs. cooked rice
1. In a heavy-bottom pot over high heat add oil until hot. Once oil is hot, whisk in flour and cook for about 8 minutes until roux turns light brown.
2. Add onions and bell pepper and cook for 3 minutes until vegetables are soft. Add garlic and tomato puree, stirring frequently and cook for another 3 minutes.
3. Combine black pepper, salt, cayenne pepper and water and add to pot; whisk until smooth. Let simmer for 10 minutes.
4. Add crawfish tails, green onions and parsley. Serve over hot rice.
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