This is one of my favorite Louisiana foods and it is so easy to make.
1 lb. crawfish peeled and deveined (get them pre-prepared at your seafood market)
1 onion (medium)
1 bell pepper (medium)
2 stalks of celery
1 stick real butter
4 tbs. of flour
two cans or one box of chicken stock
water as needed to thin
creole seasoning
pepper and salt to taste
Melt butter in a heavy bottomed 6 quart sauce pan. Add chopped vegetables and sautee until soft - about 8 - 10 minutes on medium heat.
Add crawfish tails with all the fat and juice. Cook until the tails feel a little firmer. Add flour and stir. Let flour mixture cook for a few minutes to get the raw flour flavor out
Add chicken stock. Stir vigorously to get the roux to break up. Bring to a boil and then simmer. Add seasonings as desired. For additional flavor you can use a tablespoon of chicken base or chicken bullion cubes (3 - 4) instead of salt.
Serve over rice or put it in a pie shell with rice to make a crawfish pie!
