Crawfish in Sauce (Print Version)

# Ingredients:

→ Holy Trinity Base

01 - One small yellow onion, finely chopped into little cubes
02 - 1 green bell pepper, diced into small pieces
03 - 5 cloves of garlic, minced up finely
04 - 2 celery stalks, cut into thin slices

→ Roux and Sauce

05 - 8 tablespoons of butter (split for roux and cooking)
06 - ½ cup of plain white flour for thickening
07 - 4 cups of rich seafood stock
08 - 2 teaspoons of Better Than Bouillon's lobster base

→ Seasonings

09 - ¼ teaspoon of coarse salt
10 - A dash (¼ teaspoon) of cayenne for heat
11 - ½ teaspoon of freshly ground black pepper
12 - 1 teaspoon of Cajun seasoning for a punchy flavor
13 - About ¼ teaspoon of dried thyme leaves

→ Main and Garnish

14 - Chopped green onions for sprinkling on top
15 - Cooked rice or creamy grits (about 4 cups)
16 - A pound of plump crawfish tails from Louisiana
17 - Hot sauce on the side to spice things up

# Instructions:

01 - Heat up 3-4 tablespoons of butter in a big skillet or heavy pan over medium heat. Toss in the garlic, peppers, celery, and onions. Stir them around for about 5 minutes till soft and almost clear. Take them out and set them aside for later.
02 - Bring the heat to medium-low. Drop in 8 tablespoons of butter, then pour in the flour. Start whisking fast and don’t stop. Keep going for 10-15 minutes until the color matches peanut butter. Adjust heat if it’s cooking too fast.
03 - Turn the heat to its lowest setting. Slowly pour in the seafood stock while constantly whisking until it’s smooth. Add the cooked veggies back in, mix in all the seasonings, and stir in the lobster paste. Let it simmer about 10 minutes till it thickens up nicely.
04 - Gently stir in the crawfish tails and warm them up just until heated through. Taste the sauce, and adjust the seasoning to make it just right.
05 - Spoon the dish generously over warm grits or rice. Sprinkle green onions on top and let everyone add hot sauce as they like.

# Notes:

01 - To get the best quality, always choose crawfish tails from Louisiana.
02 - You can replace seafood stock with chicken or vegetable broth if needed.
03 - This dish tastes even better made in advance and reheated before serving.
04 - Freeze leftovers for up to three months without losing flavor.

Back