Ingredients
1 cup fish stock or clam juice
1/2 tsp basil
1/4 tsp thyme
1 bay leaf
freshly ground black pepper
1 lb crawfish or shrimp peeled
1/2 cup chopped scallions including the greens
4 tbsp Louisiana Hot sauce
1 small bell pepper diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion chopped
2 cloves garlic minced
2 stalks celery diced
2 medium tomatoes peeled and chopped
Preparation
To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful not to burn the roux.
Saute the onions, garlic, celery anf bell pepper in the roux for 5 minutes
Add the tomatoes, stock, basil, thyme and bay leaf. Bring to a boil, stirring constantly
Reduce the heat and simmer for 15 minutes or until it thickens
Add the hot sauce, crawfish and scallions and simmer for an additional five minutes or until the crawfish/shrimp are cooked.
Remove the bay leaf and serve over rice
