Ingredients
- 1lb Louisiana Crawfish Tails
- 1/2c Fine Diced Red Onion
- 1/4c Fine Diced Red Bell Pepper
- 1/4c Diced Artichoke Hearts
- 1/4c Diced Jalapeno
- 1/4c Diced Celery
- 1 TBSP Minced Garlic
- 2 TBSP Butter
- 2 1/2c Chicken or Seafood Stock
- 1 Splash of Hot Sauce(Your Choice)
- 1 Splash of Worcestershire Sauce
- 3 TBSP Flour
- 1/8c Oil of your Choice
- Salt and Pepper to taste
Directions
- Gather all ingredients.
- Preheat a large skillet or pan.
- Add oil.
- When pan is hot add all the veggies and saute until soft.
- Add in Crawfish Tails, once the Tails are hot, add in flour to make a thin blonde roux.
- Once roux bubbles add in stock and bring to boil.
- Simmer for 5 min.
- Once cooked add Hot Sauce, Worcestershire, and lemon juice.
- Then take butter and swirl into hot mixture.
- Serve over your favorite Grit Recipe, Fresh Yellow Stone Ground Grits, and Enjoy!Photo by Aaron Langlois
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