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| (pronounced craw fish A too fay) “First you make a roux.” (If you have ever used a New Orleans recipe before, this should sound VERY familiar!). Please refer to our separate Roux recipe. Here are the New Orleans’ “holy trinity” ingredients: • 4 cups chopped onions • 1 cup chopped bell pepper (green, sweet pepper) • 2 cups chopped celery • 4 tablespoons chopped garlic Other ingredients: • 1 can chicken stock (for you die hard cooks, you can make the chicken stock from scratch) • 1 pounds of crawfish tails (frozen tails are OK) • 2-4 tablespoons of LA Hot Sauce (less, if Tabasco Sauce) • pinch of Cayenne pepper • dash of lemon juice • 3 teaspoons Creole Seasoning (Zatarain’s brand seasoning or make from scratch – see our Creole Seasoning recipe) Optional garnish: sprinkle on some finely chopped green onions and flat leaf Italian parsley Add the seasonings and “holy trinity” to the roux. In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes. Now, add crawfish, then cook 10 more minutes. Serve over rice | ||||||||||
| (Updated: 27 Jul 2002) | ||||||||||
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