Ingredients
1/2 cup butter, cubed1/2 cup plus 2 tablespoons all-purpose flour1-1/4 cups chopped celery1 cup chopped green pepper1/2 cup chopped green onions1 can (14-1/2 ounces) chicken broth1 cup water1/4 cup minced fresh parsley1 tablespoon tomato paste1 bay leaf1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon cayenne pepper2 pounds frozen cooked crawfish tail meat, thawedHot cooked rice
Preparation
In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.
