Ingredients

• 450 g Cooked crawfish tails, peeled, with fat (if available)
• 60 ml Unsalted butter
• 30 g All-purpose flour
• 1 unit Medium yellow onion, chopped
• 2 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 3 unit Garlic, minced
• 1 unit Diced tomatoes (400g), undrained
• 240 ml Seafood or chicken broth
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 1 unit Bay leaf
• 0.25 cup Fresh parsley, chopped, for garnish
• 0.25 cup Green onions, sliced, for garnish
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cup Cooked white rice, for serving

Instructions

1. 1

   Make a Light Roux and Sauté Trinity — In a large skillet or Dutch oven, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for 5-7 minutes until a light golden roux forms. Add chopped onion, celery, and green bell pepper. Sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

2. 2

   Build the Sauce — Stir in the undrained diced tomatoes, seafood or chicken broth, dried thyme, cayenne pepper, bay leaf, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

3. 3

   Add Crawfish — Uncover the skillet. If you have crawfish fat, stir it into the sauce now. Add the cooked crawfish tails to the simmering sauce. Stir gently to combine. Cook for only 5 minutes, just long enough to heat the crawfish through, as they are already cooked. Do not overcook.

4. 4

   Serve — Remove the bay leaf. Garnish generously with fresh chopped parsley and sliced green onions. Serve immediately over fluffy white rice.