Ingredients

• ½ pound butter
• 1 cup all-purpose flour
• 1 large chopped onion
• 1 cup chopped green bell pepper
• 2 ribs chopped celery
• 2 tsp. garlic powder
• 1½ tsp. cayenne pepper
• 1 tsp. Tony Chachere’s Creole Seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1½ quarts chicken stock
• 4 bay leaves
• 4 cups peeled, cooked crawfish tails
• Juice of 1 lemon
• 4 cups cooked rice

Preparation

1. In large pot, melt butter on high heat.
2. Add flour slowly and continue to whisk until it becomes a peanut-butter-color brown. 
3. Add onion, bell pepper and celery to the roux and reduce heat. Continue stirring.
4. Add spices and mix well.
5. Slowly add chicken stock and add bay leaves.
6. Mix thoroughly for 10 minutes. Reduce heat to slow boil.
7. Add crawfish, cook for 10 minutes.
8. Add lemon juice. Lower heat again and simmer for 20 minutes.
9. Ladle around an island of cooked rice.
10. Garnish with parsley sprigs and green onion.

Serves: 8