Ingredients
1 lb fresh crawfish tails (or frozen)
1/2 cup butter
1/2 cup all-purpose flour
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 tsp Creole seasoning
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 green onions, chopped
2 tbsp parsley, chopped
Cooked rice, for serving
Directions
In a large skillet, melt butter over medium heat and add flour to make a roux. Stir constantly until the roux reaches a rich caramel color.
Add chopped onion, celery, bell pepper, and garlic to the roux. Cook until vegetables are tender and aromatic.
Stir in Creole seasoning, Worcestershire sauce, and hot sauce.
Add the crawfish tails to the skillet and simmer gently until cooked through and sauce thickens.
Garnish with green onions and parsley.
Serve hot over cooked rice. Sprinkle additional Creole seasoning or hot sauce for extra flavor.
Nutrition Facts
Calories:
390
Fat:
18
Carbohydrates:
29
Protein:
27
Sodium:
740
Fiber:
3
Sugar:
5
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