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
- Heat a large pan or pot over medium heat and melt the butter.
- 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.
- Add the onion, peppers, celery and garlic. Stir and cook for 3-5 minutes to soften.
- 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.
- Add the crawfish tails and warm them through for a few minutes.
- Remove from heat and stir in 1 Tbsp. of parsley.
- Garnish with the remaining tablespoon of parsley and the scallions.
