Cajun Crawfish Delight (Print Version)

# Ingredients:

→ Main and Garnish

01 - 1 pound crawfish tails, preferably from Louisiana
02 - A handful of green onions, chopped
03 - 4 cups cooked rice or grits, hot and ready for serving
04 - Hot sauce, to go on the side

→ Seasonings

05 - 1 teaspoon Cajun seasoning mix
06 - Half a teaspoon of black pepper, freshly ground
07 - Quarter teaspoon of kosher salt
08 - Quarter teaspoon of cayenne pepper, ground
09 - Quarter teaspoon of dried thyme leaves

→ Roux and Sauce

10 - 12 tablespoons butter, separated
11 - 1/2 cup of plain flour
12 - 4 cups seafood stock
13 - 2 teaspoons of lobster base, Better than Bouillon brand

→ Holy Trinity Base

14 - 1 medium yellow onion, chopped up
15 - 1 green bell pepper, diced into small bits
16 - 2 celery sticks, diced up
17 - 5 garlic cloves, minced finely

# Instructions:

01 - In a 12-inch cast iron pan or Dutch oven, heat 3-4 tablespoons of butter over medium heat. Sauté the onion, celery, bell pepper, and garlic for about 5 minutes until softened and see-through. Scoop it into a bowl and set it aside.
02 - Turn the heat down to medium-low. Melt 8 tablespoons of butter and stir in the flour. Keep whisking that mixture nonstop as you cook it for 10 to 15 minutes until it gets a rich golden shade, like peanut butter. Watch closely to make sure it doesn’t scorch.
03 - Turn the heat even lower. Gradually pour in the seafood stock while whisking constantly to make the mixture smooth. Add in the cooked veggies you set aside earlier, along with the seasonings and lobster base. Let it simmer for 10 minutes, stirring now and then, until it thickens up into a nice gravy.
04 - Toss in the crawfish tails and cook gently until they’re warmed all the way through. Give it a taste and tweak the spices if needed.
05 - Spoon the mixture over the hot rice or grits. Sprinkle with green onions and add hot sauce on the side for extra flavor.

# Notes:

01 - Opt for top-quality crawfish tails from Louisiana if you can for the tastiest results.
02 - Feel free to swap the seafood stock with chicken or veggie stock if that’s what you have.
03 - It can be prepared ahead of time and warmed up when needed.
04 - You can freeze it for up to 3 months and reheat when ready to enjoy.

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