Ingredients
1/2 cup unsalted butter
1 large onion chopped
1/2 cup finely chopped celery
1 cup chopped green bell pepper
4 cloves garlic minced
2 tomatoes, diced
2 pounds peeled crawfish tails (in season) or shrimp
1 tsp salt
1 tsp ground black pepper
1 tbsp Cajun or Creole seasoning
1 tsp thyme
1 tsp onion powder
1/2 tsp white pepper
Hot sauce to taste
3 tbsp flour
1 1/2 cup fish stock (use chicken stock if fish stock is not available.)
1 cup finely chopped green onion
Preparation
Melt butter in a large skillet over medium heat. Add onion celery, bell pepper, and garlic, stirring constantly for 5 minutes. Stir in crawfish and next 7 ingredients (salt, black pepper, seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes. Stir in stock gradually and cook over low heat for 20 minutes, stirring occasionally. Stir in green onion and simmer 3 minutes. Serve over hot rice.
