Makes 6 to 8 servings

How to Make It

Step 1

Melt butter in a large, heavy saucepan over medium heat. Add onion and next 7 ingredients; sauté 5 to 7 minutes or until vegetables are tender.

Step 2

Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown.

Step 3

Stir in stock, and simmer over medium-low heat 45 minutes. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley. Add Creole seasoning to taste.

Step 4

Serve over hot cooked rice with hot sauce on the side.

Ratings & Reviews

MaeReAnne's Review

February 12, 2011
Good flavor. Butter to flour ratio seems off. When flour was added, the mixture formed a huge ball that could hardly be browned. Additional butter helped. Be careful with the Creole seasoning...almost made it too salty. I was generous with the cayenne pepper.