Serve over rice with hot French bread. Note: Alligator meat or shrimp may be substituted for the crawfish.
Ingredients
- 32oz Beef broth
- 1 1⁄2 Stick(s) butter
- 1 Pound(s) crawfish tails w/ fat
- 3/4 cup of flour
- 3 Pod(s) garlic, chopped fine
- Creole seasoning to taste
- 1 onion chopped
- 1 green bell pepper chopped
- hot sauce to taste
- white pepper to taste
- green onion whites
Method
- Melt butter in skillet
- Add flour and creole to make roux. Stir until blended and the color of peanut butter.
- Add onion, bell pepper, green onion whites and garlic
- Cook until tender
- Add beef broth and bring to a boil. Then reduce heat, add crawfish tails and cover
- Cook 15 - 20 minutes on low heat
- Add white pepper and creole seasoning to taste
- Simmer until seasoning blends
- Serve over rice and garnish with green onions or parsley