Louisiana Crawfish Dish (Print Version)

# Ingredients:

→ Trinity Veggie Mix

01 - Chop 1 yellow onion into tiny bits
02 - Dice up a green bell pepper into chunks
03 - Slice 2 celery stalks into smaller pieces
04 - Crush and mince 5 garlic cloves into fine bits

→ Roux & Broth

05 - Take 4 cups of seafood stock or broth
06 - ½ cup of flour to make the mixture thicker
07 - 12 tablespoons of butter—divide for cooking and roux
08 - 2 teaspoons lobster bouillon base (Better Than Bouillon)

→ Seasoning Blend

09 - Sprinkle ¼ teaspoon cayenne pepper for some bold heat
10 - Use a teaspoon of Cajun spice mix for that kick
11 - ¼ teaspoon dried thyme to get those herby vibes
12 - ½ teaspoon ground black pepper for flavor balance
13 - A pinch (¼ teaspoon) of kosher salt for taste

→ Serving & Extras

14 - Cook 4 cups of grits or rice as a base
15 - Sprinkle with sliced green onions as garnish
16 - Add in 1 pound of Louisiana crawfish tails
17 - Keep some hot sauce handy for extra spice

# Instructions:

01 - Heat 3-4 tablespoons of butter in a large, sturdy skillet on medium. Add the onions, celery, peppers, and garlic, cooking till soft and clear for about 5 minutes. Scoop them out and set aside.
02 - Turn the heat down a notch to medium-low. Toss in 8 tablespoons of butter, add the flour, and whisk consistently. Keep stirring for 10-15 minutes until it becomes a peanut butter-like golden brown. If it’s browning too quickly, lower the heat even more.
03 - Lower the heat as far as it’ll go. Gradually add seafood stock while stirring constantly until smooth. Mix in the veggies, spices, and lobster base. Let it bubble on low for 10 minutes until it thickens like a rich sauce.
04 - Gently fold in the crawfish tails and cook on low till warmed through. Taste along the way and adjust the flavors to your liking.
05 - Serve it over rice or grits. Sprinkle green onions on top and offer hot sauce on the side for those who want extra spice.

# Notes:

01 - For the best results, use only Louisiana crawfish tails.
02 - Seafood stock not on hand? Chicken or veggie broth works too.
03 - Make it ahead of time for easy reheating when guests arrive!
04 - It freezes great—keeps well for up to 3 months.

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