1 pound frozen crawfish tails, thawed*
2 heaping tablespoons flour
1/2 stick butter or 1/2 cup canola oil
1 medium onion, chopped
1/2 large bell pepper, chopped
3/4 cup chopped celery (leaves and small stems)
2 cloves garlic, finely chopped
1 jalapeño, deseeded and finely chopped, or 1 can (10 ounces) Ro-Tel
1 can (15 ounces) diced tomatoes with juice
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon thyme, crumbled
1/2 teaspoon oregano, crumbled
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
Salt to taste
Chopped green onion and fresh parsley
In heavy pot (but not cast iron) over medium heat, stir together flour and butter for about 15 minutes, until roux starts to turn a caramel color. Don’t rush, as it burns easily. Stir every minute or so.
Add onion, bell pepper and celery.
Stir frequently and allow vegetables to “sweat.” Add garlic and cook a little longer. Add can diced tomatoes with juice and jalapeño (or Ro-Tel). Add paprika, cayenne, bay leaf, thyme, oregano, black pepper and Worcestershire sauce. Simmer uncovered for 15 minutes.
Add crawfish tails, stir and bring back to a simmer for 5 minutes. Taste and add salt as needed.
Serve over cooked rice and top with chopped green onions and fresh parsley as desired.
*I found frozen pre-cooked crawfish tails at my local grocery store. If unavailable, cooked, peeled shrimp may be substituted for crawfish.