Ingredients:

4 Tbsp butter

• 4 Tbsp all purpose flour (gluten free flour works great)
• 1 medium yellow onion, peeled and chopped
• 3 jalapeño peppers, stemmed, seeded and chopped
• 1 celery stalk, chopped
• 4 cloves garlic, peeled and minced
• 2 tsp. Cajun/Creole seasoning or to taste – I like Emeril’s Essence
• 1 tsp. cayenne pepper 
• Salt and pepper to taste
• 2 cups chicken or seafood stock
• 1 lbs. crawfish tail meat par-cooked
• 2 Tbsp minced Italian parsley, divided
• 2 scallions, sliced into small pieces

Method

1. Heat a large pan or pot over medium heat and melt the butter.
2. Add the flour and stir to make a roux. Stir continuously for 5-8 minutes, or until the roux turns a copper color. Do not let the roux burn.
3. Add the onion, peppers, celery and garlic. Stir and cook for 3-5 minutes to soften.
4. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
5. Add the crawfish tails and warm them through for a few minutes.
6. Remove from heat and stir in 1 Tbsp. of parsley.
7. Garnish with the remaining tablespoon of parsley and the scallions.