Description
A rich and flavorful Cajun-inspired dish with crawfish, vegetables, and a creamy sauce, served over rice.
Ingredients
Scale
- 1 medium stalk celery, diced
- 1/2 medium yellow onion, diced
- 1/2 medium green bell pepper, diced
- 4 cloves garlic, minced
- 6 tablespoons unsalted butter or neutral oil
- 1/4 cup all-purpose flour (plus more as needed)
- 1 (14.5-ounce) can low sodium chicken broth or 2 cups seafood broth
- 1 tablespoon Cajun seasoning or Old Bay seasoning
- 1 dried bay leaf
- 12 to 16 ounces crawfish tail meat (thawed if frozen, do not drain)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- Coarsely chopped fresh parsley leaves (optional)
- Cooked white rice, for serving
- Hot sauce (preferably Louisiana, optional)
Instructions
- Dice the celery, onion, and bell pepper. Mince the garlic and add to a bowl.
- Melt butter in a pan, add flour, and cook until golden.
- Add the diced vegetables and cook until tender.
- Add broth, Cajun seasoning, and bay leaf. Bring to a boil, then reduce heat.
- Add crawfish and simmer until thickened.
- If too thin, add flour to thicken further.
- Season to taste and garnish with parsley. Serve over rice with hot sauce.
Notes
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 4