Recipe Index

Ingredients

• 1 pound cleaned crawfish tails, with their fat if available
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper, plus more to taste
• 1/2 cup butter
• 1 medium onion, finely chopped
• 1 teaspoon all-purpose flour
• 3/4 cup water or seafood stock
• 2 thin lemon slices
• 1 tablespoon tomato paste
• 1 tablespoon sliced green onion
• 1 tablespoon chopped fresh parsley
• Cooked white rice, for serving

Method

1. Season the crawfish tails with the salt and cayenne and set aside.
2. Melt the butter in a heavy skillet over medium heat. Add the onion and cook, stirring often, for 8 to 10 minutes, until soft and lightly golden.
3. Sprinkle in the flour and stir for 1 minute to coat the onions.
4. Stir in the water or stock, lemon slices, and tomato paste, and simmer for 5 minutes, until slightly thickened.
5. Add the seasoned crawfish tails and simmer gently for 8 to 10 minutes, until the crawfish are heated through and the sauce is rich. Do not boil hard.
6. Remove the lemon slices, taste, and adjust the salt and cayenne.
7. Stir in the green onion and parsley and serve at once over hot cooked rice.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)