4 cups cooked Louisiana long-grain white rice, such as Supreme
Instructions
In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
Season to taste with salt, pepper, and hot sauce. Serve over a mound of white rice garnished with chopped parsley and green onion tops.
Notes
It is best to peel your own, but packaged tail meat is a huge time saver and works just fine. If you use the packaged, be sure to add a little water to the fat inside the bag to get all the flavor out.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=7540