- ½ cup vegetable oil
- ½ cup flour
- ½ stick (4 Tbsp.) butter
- 1 small yellow onion, chopped
- 2 green onions, greens only, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 ripe tomato, coarsely chopped
- 2 Tbsp. chopped celery
- 4 sprigs flat-leaf parsley
- 1 basil leaf
- 1 bay leaf
- 3 cups crawfish tail meat from boiled crawfish
- Fat from crawfish heads
- 3-4 dashes of Tabasco
- Salt and freshly ground black pepper
- 2 cups cooked long grain rice
- ¼ cup very finely chopped green onion, for garnish
- Make a medium-brown roux by heating the oil in a large saucepan over mediumhigh heat. Add the flour and cook, stirring constantly, until the mixture turns the color of a fallen leaf. Add the butter, allowing it time to melt and mix in.
- Add the yellow onion and sauté until it’s barely brown around the edges. Add the green onions, bell pepper, and garlic, and cook until tender. Add the tomato and 2 cups of water. Bring to a boil, then add the celery, parsley, basil leaf, and bay leaf. Simmer for 10 minutes.
- Add the crawfish tails, crawfish fat, Tabasco, and salt and pepper to taste, and simmer for 10-12 minutes more. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both. Serve over rice, topped with finely chopped green onion for garnish.