Louisiana crawfish are great in this recipe, but shrimp are just as good.
Author: Jason Derouen aka "The Cajun Ninja"
Makes about 6 servings
- 1 cup butter
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch green onions, chopped
- 1 tablespoon Pi-YAHHHHH!! Seasoning
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- 4 cloves garlic, chopped
- ⅓ cup all-purpose flour
- 2 cups hot water (add more if desired)
- 2 pounds Louisiana crawfish tails
- 6 cups hot cooked rice
- Start out by heating a pot or large pan over low heat.
- Drop butter into your hot pot and melt completely. Raise the heat to medium, and add the onion, celery, bell peppers, most of the green onion, Pi-YAHHHHH!! Seasoning, cayenne, and salt, and cook for about 20 minutes.
- Add the garlic and cook, stirring occasionally, for another 10 minutes. Push the vegetables to one side of the pot; add the flour and blend into the butter. Once the flour is mixed in well, stir everything together and cook until you start to see the mixture turn brown, 30 to 40 minutes. Be very cautious of the flour burning during this time. If heat seems a little high, lower it.
- With about 3 minutes left of cooking, add a little bit of the hot water to the pot, and stir until it’s a creamy mixture. Add the crawfish and rest of the hot water to the pot. Blend evenly. Raise the heat to where you see a slight boil. Cover, and lower to a simmering heat. Cook for about 15 to 20 minutes.
- If you feel as though you would like a thinner sauce, just add a little more water. Taste to see if you need more seasoning. Top with remaining green onion, and serve with rice. Enjoy Dat!