½ cup butter, cubed
½ cup all-purpose flour
1 small green pepper, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 cup celery, diced
2 medium tomatoes, diced
2 Tbsp. hot sauce
2 cups chicken or seafood stock
2 cups Cooked white rice, as garnish
LET'S GET COOKING!
In a large pot or heavy skillet, melt the butter over low heat. Stir in the flour using a whisk and cook stirring constantly for about 10 minutes or until golden brown to make a dark roux.
Add the peppers, onion, tomatoes and celery to the roux and stir. Cook for a few minutes and add the stock, hot sauce and seasonings. Increase the heat to medium high and bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.
Stir in the crawfish and cook for 6-8 min until heated through.
To Serve: Serve in a shallow bowl and garnish with white rice.
USDA requires raw seafood to be cooked to an internal temperature of 145 F.