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Ingredients
- 1 1/2 c. Roux, peanut-butter colored
- 1 lb Butter
- 4 med Onions, minced fine
- 3 med Bell peppers, minced fine
- 3 x Celery ribs, minced fine
- 3 lb Crawfish tails, peeled
- 3 ounce Crawfish fat
- 5 c. Water
- 1 Tbsp. Salt
- 2 tsp Cayenne pepper
- 1 tsp White pepper
- 1 tsp Black pepper
- 5 dsh Tabasco sauce
- 1 c. Green onions, minced
- 1 c. Parsley, minced
- 3 c. Rice, cooked
Directions
- 1. In a heavy 6-8 qt pot, heat the butter over high heat. Add in the onions, bell peppers and celery and cook, stirring often, till the vegetables are very soft, 30-45 min.
- 2. While the vegetables are cooking, place the crawfish tails in a large bowl and add in the water. Agitate thoroughly with your hands to rinse the crawfish and to separate any remaining fat from them. Pick out any veins or possibly other debris. Drain the crawfish, reserving the liquid, and place the tails in a separate bowl.
- 3. Lower the heat under the vegetable mix and add in the roux, salt, peppers and Tabasco sauce. Cook over medium heat, stirring constantly, till the roux is completely blended in, 3-4 min.
- 4. Stir in the crawfish fat and let the mix simmer 4-5 min more, stirring frequently. If the oil begins to separate, just stir it back in till the mix is smooth. Pour in the crawfish liquid and bring to a heavy simmer. Cook for 10 min, stirring often to keep the oil from separating. You can prepare ahead to this point, returning the mix to a simmer when you are ready to proceed.
- 5. Add in the crawfish tails and simmer for 5 min. Stir in the green onions and parsley and simmer for 1 minute more. Serve over cooked rice.
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