Description
A creamy and savory Southern dish packed with crawfish and vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 lb crawfish tails
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Green onions for garnish
- Cooked white rice
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the flour and stir continuously for about 5 minutes to make a roux. It should turn a light brown color without burning.
- Once the roux is ready, add the chopped onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the chicken broth, Worcestershire sauce, Cajun seasoning, salt, and pepper. Bring to a simmer.
- Add the crawfish tails and cook for another 5-10 minutes, allowing the crawfish to heat through.
- Serve hot over cooked white rice and garnish with sliced green onions.
Notes
For a spicier kick, add more Cajun seasoning or diced jalapeños. Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for about 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: crawfish, stew, southern cooking, seafood, comfort food