Shrimp Creole is one of Louisiana’s best dishes, and it performs beautifully with crawfish, too.
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
- In a medium bowl, combine crawfish and Creole seasoning.
- 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.
- 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.
- 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.