Ingredients

• 5 tablespoons butter
• 5 tablespoons flour
• 1 yellow onion , chopped
• 1 green bell pepper , chopped
• 2 stalks celery , chopped
• 4 cloves garlic , chopped
• 2 tablespoons ajun seasoning , divided, or to taste
• 1 teaspoon cayenne pepper , optional
• 2 cups fish stock
• salt and ground black pepper to taste
• crawfish tail meat

Instructions

1. 1 Melt butter in a Dutch oven over medium heat. Stir in flour to make the roux, and stir continuously until roux is at least the color of peanut butter, about 10 minutes, or for a darker roux, 15 to 20 minutes.
2. 2 Add onions, bell pepper, celery, and garlic; cook and stir for 5 to 7 minutes. Stir in half the Cajun seasoning, cayenne pepper, and stock. Season with salt and ground black pepper. Reduce heat to low and simmer for 15 minutes.
3. 3 Stir in crawfish, turn heat off, and cover. Let stand until crawfish are heated through. Taste and add remaining half of Cajun seasoning, if needed.

Nutrition per serving