Crawfish in Sauce (Print Version)

# Ingredients:

→ Holy Trinity Base

01 - 2 celery stalks, chopped up
02 - A big handful of garlic cloves, about 5, diced up small
03 - 1 green bell pepper, chopped into pieces
04 - 1 yellow onion, diced into little cubes

→ Roux and Sauce

05 - ½ cup all-purpose flour for thickening
06 - 12 tablespoons butter (use part to cook and some for roux)
07 - A full 4 cups of seafood broth
08 - 2 teaspoons of lobster flavor base (Better Than Bouillon)

→ Seasonings

09 - 1 teaspoon of spicy Cajun seasoning mix
10 - A pinch of dried thyme flakes (about ¼ teaspoon)
11 - ½ teaspoon of fresh black pepper, ground up
12 - ¼ teaspoon of coarse kosher salt
13 - A little heat with ¼ teaspoon of cayenne pepper powder

→ Main and Garnish

14 - Hot rice or creamy grits to serve the dish with (4 cups cooked)
15 - A bundle of green onions, chopped to top things off
16 - 1 pound of crawfish tails from Louisiana
17 - Use hot sauce on the side to your liking

# Instructions:

01 - Melt 3-4 tablespoons of butter in a large cast-iron skillet or heavy pan over medium heat. Toss in the onion, celery, peppers, and garlic, and cook for about 5 minutes until softened and clear. Scoop them out and set aside.
02 - Lower the heat to medium-low. Add 8 tablespoons of butter to the pan, stir in the flour, and whisk like crazy. Keep whisking for 10-15 minutes until it turns a light brown, similar to peanut butter. If it’s burning, lower the heat more.
03 - Turn the heat down to its lowest setting. Slowly stream in the seafood stock while constantly whisking until it’s smooth. Toss the veggies back in along with the seasonings and lobster paste. Let it simmer for 10 minutes until it thickens up like gravy.
04 - Drop in the crawfish tails and gently cook them until they’re just heated through. Taste it and tweak the seasonings to your preference.
05 - Spoon the dish over warm rice or grits. Sprinkle some green onions on top. Add hot sauce on the side before serving.

# Notes:

01 - Always try to use good-quality crawfish tails from Louisiana for that authentic taste.
02 - If you don’t have seafood stock, you can swap in chicken or veggie broth.
03 - This dish works great when made in advance and warmed up before serving.
04 - It stores well in the freezer for up to 3 months.

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