1 stick of butter 2 cups of chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 pound seafood 1/2 pound sausage 1 TBL chopped garlic 1 bay leaf 1 cup chicken broth 1 Tbl flour 1 tsp salt 1 tsp fresh ground pepper 1/2 tsp of cayenne pepper 2 tsp parsley In a large saute pan(I use a wok) on medium heat melt the butter then add onions, celery, and bell peppers and saute about 10 minutes. Add crawfish, sausage, bay leaf, and garlic and cook another 10 minutes. Mix broth and flour then add to the pan stirring often. Season with salt, pepper and cayenne and shrimp and cook for 4 minutes and sauce will thicken. Stir in parsley and cookm for 2 minutes. Serve over rice I make a tripple batch whenever I make this and I multiply everything by 3 except the butter, I still only use 1 stick. I use a spicy pork and crawfish sausage I get from a buddy from Houston. I usually use 2 pounds of crawfish tails, 1 pound sausage, 1 pound shrimp and 1/2 pound lump crab meat but you could use any combo. My kids dont like things to spicy so if you like it hot you could add some more cayenne.
Ohhhh yeah I'm definitely gonna be making this soon. Thanks for posting the recipe Tom. It looks soooo frickin yummy!!
Flashback Friday? Does look good. This was my thought too... I'd separate a couple Tbl of butter, double the flour and make a nice medium dark roux. Then start the recipe, except I'd then add the roux instead of flour. Hooker should weigh in here.
