Serves 4 to 6. Recipe is from “Extra! Extra! Read More About It!” by Corinne Cook, who says, “This is a family favorite. First, you make a thin roux. The recipe does not call for water. If you cover the pot and reduce the temperature when the crawfish tails are added, juices from the crawfish will thin the roux and make more gravy.”
1 stick butter
1½ tbls. flour
¾ cup celery
3/4 cup bell pepper
¾ cup chopped onion
1 lb. crawfish tails
Salt, black pepper and cayenne pepper to taste
¼ cup chopped green onions
¼ cup chopped fresh parsley
Hot cooked rice
1. In heavy pot, melt butter and stir in flour. Stir continuously, over medium heat, until roux is the color of peanut butter.
2. Turn heat to low and add the chopped celery, bell pepper and onion. Cook until vegetables are tender, about 15 minutes. Stir often.
3. Add crawfish tails and cover pot. Cook over low heat for 10 to 15 minutes, stirring occasionally to make sure mixture is not sticking.
4. Season with salt, black pepper and cayenne pepper to taste. Add green onions and parsley.
5. Serve over hot rice.
Note: The recipe may be prepared with shrimp.
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