Crawfish in Cajun Sauce (Print Version)
# Ingredients:
→ Holy Trinity Base
01 -
2 celery stalks, finely chopped
02 -
5 garlic cloves, minced
03 -
1 green bell pepper, chopped
04 -
1 yellow onion, finely diced
→ Roux and Sauce
05 -
½ cup all-purpose flour
06 -
12 tablespoons unsalted butter, divided
07 -
4 cups seafood broth
08 -
2 teaspoons lobster flavor base (Better Than Bouillon)
→ Seasonings
09 -
1 teaspoon Cajun seasoning
10 -
¼ teaspoon dried thyme
11 -
½ teaspoon freshly ground black pepper
12 -
¼ teaspoon kosher salt
13 -
¼ teaspoon cayenne pepper
→ Main and Garnish
14 -
1 pound Louisiana crawfish tails
15 -
4 cups cooked rice or grits, for serving
16 -
1 bunch green onions, chopped for garnish
17 -
Hot sauce, for serving (optional)
# Instructions:
01 -
Melt 4 tablespoons of butter in a large cast-iron skillet over medium heat. Add onion, celery, bell pepper, and garlic. Sauté for approximately 5 minutes until vegetables are softened and translucent. Remove from pan and set aside.
02 -
Reduce heat to medium-low. Add remaining 8 tablespoons of butter to the pan. Once melted, gradually whisk in flour. Continue whisking constantly for 10-15 minutes until the roux reaches a light peanut butter color. Reduce heat immediately if it begins to darken too quickly.
03 -
Reduce heat to low. Gradually incorporate seafood stock while continuously whisking to prevent lumps. Return sautéed vegetables to the pan and add all seasonings and lobster base. Simmer for 10 minutes until sauce thickens to a gravy-like consistency.
04 -
Gently fold in crawfish tails and heat through, being careful not to overcook. Taste and adjust seasonings as needed.
05 -
Ladle crawfish and sauce over hot rice or creamy grits. Garnish with chopped green onions and serve with hot sauce on the side.
# Notes:
01 -
For authentic flavor, use only Louisiana crawfish if available.
02 -
The key to a perfect roux is constant whisking and controlling the heat to prevent burning.