Serves 4 to 6. Recipe is by Corinne Cook. First, you make a thin roux. The recipe does not call for water. If you cover the pot and reduce the temperature when the crawfish are added, juices from the crawfish will thin the roux and make more gravy. Have all your vegetables chopped before you start cooking.
1 stick butter (8 tablespoons)
1½ tablespoons flour
¾ cup chopped celery
¾ cup chopped green bell pepper
¾ cup chopped onion
1 pound crawfish tails
Salt, black pepper and cayenne pepper to taste
¼ cup chopped green onions
¼ chopped fresh parsley
Hot cooked rice
1. In heavy pot, melt butter and stir in flour. Stir constantly, over medium heat, until the thin roux is the color of peanut butter.
2. Lower the heat and add chopped celery, bell pepper and onion. Cover and cook until vegetables are tender, about 15 minutes. Stir often.
3. Add the crawfish tails and, when they start to boil, cover the pot. Reduce heat to low and cook for 10 to 15 minutes, stirring once to make sure mixture is not sticking, then cover pot again.
4. Season with salt, black pepper and cayenne pepper to taste. Add green onions and parsley.
5. Serve over hot rice.