Mar 022017

Here is another take on Crawfish Creole.

4 tablespoons (1/2 stick) Butter

4 tablespoons Flour

1 cup Onion, chopped

1 cup Celery, chopped

2 coves Garlic, minced

1 (8 oz) can Tomato Sauce

2 cups Seafood Stock

2 cups Crawfish Tails

1 cup fresh Parsley, chopped

3 tablespoons Green Onions, chopped

1 tablespoon Green Bell Pepper, chopped

Dash Cayenne Pepper

1/4 teaspoon Black Pepper

1/2 teaspoon Salt

Over medium heat, melt the butter in a large saucepan, stir in the flour and cook, stirring constantly, until you have a light brown roux. Add the onions, celery and garlic, and cook until the onions become translucent. Add the tomato sauce and stock, and simmer for 15 minutes. Add the crawfish, parsley, green onions, bell pepper, cayenne, black pepper and salt. Simmer for 15 minutes and serve over rice.


Good Cooking, God Eating and Good Living!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

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