🍲 Instructions
Make the Roux: Melt butter in a large skillet over medium heat. Whisk in flour and cook until it turns a peanut butter color, stirring constantly.
Sauté Vegetables: Add onion, bell pepper, celery, and garlic. Cook until softened and fragrant.
Simmer the Sauce: Slowly whisk in the stock, stirring to avoid lumps. Bring to a simmer and let it thicken slightly.
Add Crawfish: Stir in crawfish tails and season with Cajun spices, salt, pepper, and hot sauce. Simmer for 5–10 minutes until heated through.
Finish and Serve: Stir in parsley and green onions. Serve hot over rice.
This dish is rich, buttery, and deeply satisfying—perfect for showcasing the unique flavor of crawfish.
Would you like tips on how to make your own crawfish stock or ideas for Cajun side dishes to pair with it?
