Ingredients:
- 8 ounces butter, divided
- 1/2 cup flour
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 cups fish stock
- 2 pounds crawfish tails, peeled
- 1 cup chopped green onions, with tops
- 2 to 3 tablespoons sherry or good brandy, optional
Preparation:
Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a
simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15
minutes. Serve hot around a mound of rice.
Serves 4.
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