- 2 lbs crawfish tails
- 1⁄4 lb butter
- 1 cup minced onion
- 1⁄2 cup minced bell pepper
- 1⁄2 cup minced celery
- 2 tablespoons crawfish fat (optional)
- 2 cups cold water
- 1⁄4 cup instant roux mix (or 2 tbs cornstartch)
- 1⁄4 cup chopped green onion
- 1⁄4 cup chopped parsley / creole seasoning, blend to taste
- 1 pinch salt
- 1 pinch dried thyme
- 1 pinch dried rosemary
- 1 pinch dried oregano
- 1 bay leaf
Season the crawfish tails with salt, black pepper, and cayenne pepper.
Saute the onion, bell pepper and celery in the saute pan with the butter until translucent, about 5 minutes.
Add crawfish fat (or extra butter), plus 1-1/2 cups water. Incorporate the Creole seasoning, oregano, thyme, bay leaf and crawfish tails.
Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere’s Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and mix into until to your preference. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice or Naan.
