Crawfish Sauce Bowl (Print Version)
# Ingredients:
→ Holy Trinity Base
01 -
5 garlic cloves, minced finely (a big handful)
02 -
1 yellow onion, diced into small chunks
03 -
2 celery stalks, chopped into bits
04 -
1 green bell pepper, cut into squares
→ Roux and Sauce
05 -
4 whole cups of seafood stock
06 -
12 tablespoons of butter (part goes into cooking and some for the roux)
07 -
½ cup of all-purpose flour to thicken it up
08 -
2 teaspoons lobster paste (like Better Than Bouillon)
→ Seasonings
09 -
A dash of cayenne pepper for heat (¼ teaspoon)
10 -
¼ teaspoon of kosher salt, coarse
11 -
1 teaspoon of Cajun seasoning with a bit of kick
12 -
½ teaspoon of freshly ground black pepper
13 -
¼ teaspoon of dried thyme flakes
→ Main and Garnish
14 -
4 cups cooked rice or creamy grits—your choice for serving
15 -
A pound of crawfish tails, preferably from Louisiana
16 -
A bunch of chopped green onions to sprinkle on top
17 -
Hot sauce on the side so you can add how much you want
# Instructions:
01 -
Melt 3 or 4 tablespoons of butter in a large skillet or cast-iron pan over medium heat. Add the celery, peppers, garlic, and onion. Cook for about 5 minutes, stirring as needed, until everything's tender. Take them out and keep them aside.
02 -
Reduce the heat to medium-low. Toss 8 tablespoons of butter into the pan, then mix in the flour. Use a whisk and stir constantly for 10 to 15 minutes until it browns up to a peanut butter color. Lower heat further if it starts to burn.
03 -
Turn the heat all the way to low. Gradually pour in the seafood broth while whisking non-stop until the mixture is smooth. Put the sautéed veggies back in, then stir in seasonings and lobster paste. Let everything simmer for 10 minutes until thick like gravy.
04 -
Add the crawfish tails to the pot and heat them through. Adjust the taste with more spices or salt if needed.
05 -
Dish out the sauce over hot grits or steaming rice. Scatter chopped green onions on top and serve with hot sauce if you like.
# Notes:
01 -
Stick to Louisiana crawfish tails for that true flavor.
02 -
If seafood broth isn’t on hand, chicken or vegetable broth works too.
03 -
This tastes even better after sitting for a while and can be reheated perfectly.
04 -
Store it in the freezer for up to 3 months without issues.