This dish is a Creole classic that I learned to make as a teenager in my Dear's back kitchen. My Dad's family is from Southern Louisiana and his mother, my grandmother, who we affectionately call Dear is literally one of the most amazing "home chefs" I have ever known. She gave me my roots and my love of cooking and this dish always brings back memories of her stern teachings for how to make something out of nothing and season everything perfectly without ever even touching a measuring spoon.
Ingredients
1/4 c. unsalted butter
Mirepoix (fresh or frozen - white onion, celery, green bell pepper, all diced. if you use fresh, you will need about 1 cup of each)
2 1/2 tbls minced garlic
1/4 c. all-purpose flour
2 tsp kosher salt
1-2 tsp Creole Seasoning
14 oz chicken stock
2 lbs crawfish tails (can substitute small raw, peeled and deveined shrimp)
Lemon juice (juice from half a small lemon)
1/4 c. chopped Italian parsley
Cooked Jasmine Rice
Step 1: Sauté vegetables
Season the crawfish with 2 teaspoons of creole seasoning and a splash of lemon juice. Turn in bowl until all tails are covered in seasoning. Set aside.
Melt butter in a large Dutch oven over medium-high heat. Add mirepoix and garlic, cooking for 5 to 6 minutes or until they are tender - onions will be translucent.
Step 2: Make the Roux
Add flour and seasonings; cook stirring constantly to make a caramel colored roux (about 12 minutes). Add stock; cook stirring until the mixture is smooth and thick.
Step 3: Make the Gravy
Stir in the crawfish tails; cook for about 5 minutes more until they are thoroughly heated. Stir in parsley and serve with hot cooked rice.
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