Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
  2. Lower heat and blend in flour.
  3. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes.
  4. Do not burn.
  5. Add onion, celery, green peppers and garlic.
  6. Cook, stirring, about 5 minutes.
  7. Stir in broth, crawfish tails, salt, black pepper, red pepper and pepper sauce; simmer 15 minutes.
  8. Serve over beds of fluffy rice; sprinkle with green onions, if desired.
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