½ cup butter, cubed
½ cup all-purpose flour, plus additional 2 tbsp
1¼ cups celery, chopped
1 cup green pepper, chopped
½ cup green onions, chopped
14½ oz chicken broth, (1 can)
1 cup water
¼ cup fresh parsley, minced
1 tbsp tomato paste
1 bay leaf
½ tsp salt
¼ tsp pepper
¼ tsp cayenne pepper
2 lbs crawfish tail meat, frozen cooked, thawed
rice, cooked
In a large cast-iron or another heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until the mixture is a caramel-colored paste.
Add the celery, pepper, and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer, for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through.
Serve with rice and enjoy!
:
:
