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337-896-3247

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Ingredients

 

  • 11/2 cups butter, divided
  • 1/2 cup flour
  • 2 small onions, finely diced
  • 1/2 cup finely diced bell pepper
  • 3/4 cup finely diced celery
  • 1/4 cup chopped green onions bottoms
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 3/4 teaspoon garlic
  • 3 tablespoons chicken bouillon
  • 1 quart water
  • 2 pounds crawfish tails
  • 1/2 cup shopped green onion tops
  • 2 tablespoons chopped fresh parsley

 

Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm. In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring. Add 1 quart water, and bring to a boil for 5 minutes. Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes. Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

Office Info:

hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

hideCall: 337-896-3247

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Office hours

hideSun-Mon ----------- 7am - 9 pm

hideTues-Thurs -----7:30 am - 9:30 pm

hideFri-Sat --------------7 am - 10:30 pm