- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 3 cloves of garlic, minced
- 2 teaspoons Kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon cayenne
- ½ teaspoon of sugar
- 1 bay leaf
- 2 small cans whole tomatoes
- 1 cup crawfish stock or water
- 1 ½ to 2 pounds cleaned crawfish tail meat
- 1 bunch of green onions, chopped (green part only)
- ½ cup fresh chopped parsley
- 1 teaspoon hot sauce
In a large oven proof pot over medium high heat, melt the butter. Add the oil. Add the onions, celery and red bell pepper. Cook, stirring for 6 to 8 minutes. Add the garlic and cook for 2 minutes. Add the salt, black pepper, cayenne, sugar, bay leaf, tomatoes, stock and half the crawfish tail meat. Simmer for 20 to 25 minutes. Add the remaining crawfish tail meat, green onions and parsley. Cook for 10 minutes. Add the hot sauce. Serve over cooked rice. Makes 6 main course servings.
