1 1/2 c. (3 sticks) butter
1 1/2 c. flour
4 c. chopped onion
1 1/3 c. chopped green pepper
1 1/3 c. chopped celery
1/4 c. minced garlic (I use less)
4 lb. crawfish tails
1 1/4 tsp. salt
1 1/4 tsp. pepper
1/2 tsp. cayenne
1 Tbs. fresh lemon juice
1 1/2 c. chopped green onion tops
1/4 c. finely minced fresh parsley
5-6 cups canned chicken broth
Boiled rice or wild rice cooked
* Melt butter in 5-6 quart pot over low heat. Gradually add flour, stirring constantly. Cook over low heat until it is a medium brown roux. This takes a little while. Keep an eye on it and keep stirring it, or it will burn.
* Quickly add onion, green pepper, celery, and garlic and continue cooking stirring frequently until vegetables are glazed and tender.
* Add crawfish tails, salt, black pepper, cayenne, lemon juice, green onion tops, and parsley, and mix well.
* Add chicken broth and simmer until sauce is thickened and crawfish tails are tender.
This is much better if made a day ahead. It can be frozen and thawed and eaten later.
Courtesy of Debi Farrell with Suzanne Cook and Company