Ingredients
- 1/2 cup butter (unsalted, 1 stick)
- 1/4 cup oil (light tasting olive oil)
- 1/2 cup all-purpose flour
- 4 celery ribs (chopped)
- 2 onions (large onions, chopped)
- 1 green bell pepper (large, chopped)
- 5 garlic cloves, chopped
- 1/4 cup fresh parsley, chopped
- 3 bay leaves
- 2 teaspoons thyme
- 3 tablespoon Worcestershire sauce
- 2 teaspoon Creole Seasoning (plus more if needed)
- 2 cups chicken broth
- 1/4 cup dry sherry
- 1 1/2 pounds crawfish (tails)
- 1/4 cup heavy cream
How to Make
-
Step 1: Make a Roux: Use a heavy pot--- enameled cast iron is what I use. Melt the butter then add the oil and flour. Whisk continously over medium heat until a medium to dark Roux is formed. This takes at least 30 minutes.
-
Step 2: When the Roux is ready ( be careful not to burn it), add the onions, garlic, peppers, celery , and parsley. Cook over low-medium heat, stirring often, until the vegetables are soft.
-
Step 3: Add seasonings, bay leaf and chicken broth. Cook over low-medium heat for one hour. Stir often. Add sherry towards ther end.
-
Step 4: Add crawfish and cream and cook about 15 minutes more.Correct seasonings: Add more creole seasoning a little at a time.
-
Step 5: Serve over white rice.
Tips & Variations
- Enameled cast iron pot
- Roux paddle- wooden
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.