2 pounds frozen peeled crawfish tails, thawed and rinsed
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
8 cups cooked white long-grain rice
1/2 cup sliced scallions, white and light green parts only
2 teaspoons hot sauce, plus more for serving
How to Make It
Stir together the first five ingredients in a small bowl.
Heat oil in a large stockpot over medium-high. Add flour, and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery, and onion. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and paprika mixture. Cook 2 minutes. Gradually whisk in stock. Return to a simmer over medium-high. Stir in crawfish, parsley, lemon juice, Worcestershire sauce, and hot sauce. Cook until warm, 2 to 3 minutes. Serve with hot rice, scallions, and hot sauce.
This was excellent! I did adjust the roux to the more traditional half fat half flour. I used 3/4 cup each of vegetable oil & flour. Also needed to double the stock to 4 cups. Came out perfect - company worthy!
Looking back, I should have realized that anything that calls for 1 cup of flour and 2 cups of stock had to be wrong. Even adding an extra cup or so of liquid wasn't enough to save this expensive, pasty, disaster of a dish.
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