Crawfish Creole

crawfish creole

Shrimp Creole is one of Louisiana’s best dishes, and it performs beautifully with crawfish, too.

Crawfish Creole
Makes 4 Servings
  • 1 pound crawfish tails
  • 2 teaspoons Creole seasoning
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • ¼ cup chopped celery
  • 2 cloves garlic, minced
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 cup water
  • 2 teaspoons kosher salt
  • 2 teaspoons hot sauce
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 2 dried bay leaves
  • ¼ cup chopped fresh parsley
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley
  1. In a medium bowl, combine crawfish and Creole seasoning.
  2. In a large Dutch oven, melt butter over medium-low heat. Gradually add flour, whisking until combined. Cook, stirring frequently, until roux resembles the color of peanut butter, 8 to 10 minutes.
  3. Add onion, bell pepper, celery, and garlic to roux; cook, stirring occasionally, until tender, about 10 minutes. Add tomatoes, 1 cup water, salt, hot sauce, oregano, black pepper, thyme, and bay leaves. Bring to a gentle boil over medium heat. Simmer, stirring occasionally, until thickened, 10 to 15 minutes.
  4. Add crawfish to vegetable mixture, and stir until combined. Cook, stirring occasionally, until heated through, 5 to 10 minutes. Discard bay leaves. Stir in parsley. Serve with white rice. Garnish with parsley, if desired.



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