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Creole, Fish | |
| 2 Tbsp Creole Seasoning 4 Tbsp Unsalted Butter 1 1/2 Cup Onion, Finely Chopped 1/4 Cup Celery, Finely Chopped 1/2 Cup Bell Pepper, Finely Chopped 2 lbs Crawfish Tail meat 1/4 Cup Flour 1 1/2 to 2 Cups Crawfish Stock 1/4 Cup Minced Garlic 2 Tbsp Fresh Thyme Leaves, chopped 2 tsp Worcestershire Sauce 1 tsp Hot Sauce (I like Crystal or Louisiana Gold) 1/2 Cup Green Onions, thinly sliced 2 Tbsp Italian Parsley, minced 3 Tbsp Unsalted Butter Salt & Freshly Ground Black Pepper to taste 1 Tbsp fresh Lemon Juice 1 Recipe Creole Boiled Rice | |
| Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes. Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin. Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes. Add the green onions and parsley, simmer for 5-10 minutes more. Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste. Serve over Creole Boiled Rice. | |
Unrated | |
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