Crawfish Sauce Dish (Print Version)

# Ingredients:

→ Trinity Veggie Mix

01 - 1 yellow onion, cut into tiny cubes
02 - 1 green bell pepper, sliced into pieces
03 - 2 sticks of celery, chopped small
04 - Around 5 garlic cloves, minced finely

→ Roux and Broth

05 - ½ cup of regular flour for thick roux
06 - 12 tablespoons of butter (split between cooking and making roux)
07 - 4 full cups of seafood stock or broth
08 - 2 teaspoons of Better Than Bouillon’ lobster paste

→ Spices

09 - 1 teaspoon of Cajun spice blend
10 - ¼ teaspoon of cayenne powder for a little kick
11 - A sprinkle of dried thyme (around ¼ teaspoon)
12 - ½ teaspoon of freshly ground black pepper
13 - Coarse kosher salt, ¼ teaspoon

→ Base and Toppings

14 - Cooked grits or rice (4 cups)—choose your favorite!
15 - 1 pound of Louisiana-style crawfish tails
16 - Chopped green onions for garnish
17 - Add hot sauce to taste when serving

# Instructions:

01 - Heat up 3-4 tablespoons of butter in a sturdy cast-iron skillet over a medium flame. Add garlic, bell pepper, onion, and celery into the mix, cooking for about 5 minutes until tender and clear. Remove them from the pan afterward.
02 - Set the heat to medium-low. Scoop 8 tablespoons of butter into the pan, stir flour in, and whisk nonstop. Whisk for up to 10-15 minutes until it looks like light peanut butter. Lower the heat further if it seems like it’s burning.
03 - Keep the heat low and pour the seafood broth in slowly while whisking to keep it smooth. Mix in the cooked veggies, seasoning mix, and lobster paste. Let it gently simmer for 10 minutes until the sauce is thick like gravy.
04 - Stir in the crawfish tails delicately and let them just heat up. Adjust spices or seasoning however you like.
05 - Spoon over warm rice or grits and sprinkle on those green onions. Add hot sauce as a side option when serving.

# Notes:

01 - Go for Louisiana crawfish tails if you want the best flavor.
02 - No seafood broth? Swap it out with chicken or veggie broth instead.
03 - This is a fantastic dish to make ahead and reheat when needed.
04 - Store leftovers in the freezer for up to 3 months.

Back