I am fully prepared for the good-natured haranguing I will receive from my cajun relatives at my presumption in publishing this recipe. No, I did not grow up in Louisiana, but that doesn’t mean I love crawfish any less. Crawfish have a deep, rich seafood flavor; they are sweet and have a wonderful, toothsome texture. These babies are hard to get your hands on outside of Louisiana. You can order them online (aim to source your crawfish from the South, not from China), or if you’re lucky, find them at your local Whole Foods (I won’t admit how much I paid, but know it was shocking).
With the season almost over (end of May), I wanted to get this recipe out. It is delicious and slightly less guilt-inducing than the usual version. Easy enough for dinner on a week night, but special and exciting enough for a dinner party or special event. Go on, impress your friends with your ability to master highly regional cuisine.
1 lb crawfish tails, cleaned
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1 tsp fresh minced thyme
2 bay leaves
6 tbs unsalted butter
2 tbs flour
1 cup stock (seafood is best, but chicken works, too)
1 tsp salt
1/2 tsp cayenne
1/4 cup dry white wine
- Saute onions, peppers and celery in 2 tbs butter over medium heat until softened. Add garlic and thyme and saute for 2 more minutes in a skillet.
- Add wine to pan and cook, stirring, until almost evaporated. Remove from heat.
- In a dutch oven, add remaining 4 tbs of butter and let melt over medium high heat. Add flour and stir constantly until mixture reaches a light brown color.
- Add in vegetable mixture, stock, bay leaf, crawfish, salt and cayenne.
- Cook over medium heat until tails are opaque, about 7 minutes.
- Add chopped green onions and continue cooking until warmed through.
- Serve with rice (I use brown basmati rice).