Slow-built flavor, tender crawfish, and just the right kick of Cajun seasoning. This one-pan favorite pours beautifully over hot rice and tastes like home.

—Recipes by Chef Steph

INGREDIENTS:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 teaspoons minced garlic
• 2 cups seafood or chicken stock
• 1 teaspoon Kosher salt
• Freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1 pound of Louisiana crawfish tails, with fat
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1/4 cup sliced green onion, plus extra for garnish
• Hot, cooked rice

DIRECTIONS:

1. Chop the trinity (onion, green and red bell pepper and celery), parsley and green onions.
2. Mince garlic and set aside.
3. Make the roux by melting butter in a large skillet over medium heat and stir in the flour; cook and stir constantly for about 4 minutes or until caramel colored. Don’t walk away! It’ll burn.
4. Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute.
5. Slowly stir in the stock or broth until fully incorporated.
6. Add salt, pepper and Cajun seasoning. I use Tony’s.
7. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally.
8. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish.
9. Serve immediately over hot, cooked rice.