Serves
6–8
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups low-sodium seafood stock or chicken stock
- 1 bulb smoked garlic, cloves removed (about 8–10 cloves)
- 1 1/2 cups chopped celery
- 1 sweet onion, finely chopped
- 2 whole smoked poblanos, seeded and chopped or 1 green pepper, chopped
- 1/4 cup minced flat-leaf parsley
- 1/2 cup chopped green onions, plus more for garnish
- 1 tsp dried thyme
- 2 tsp Cajun seasoning
- 4 tbsp tomato paste
- 4 tbsp Worcestershire sauce
- 2–3 lbs crawfish tails, thawed
- Salt, to taste
- Black pepper, to taste
For Serving
- Hot cooked rice
- Hot sauce
Instructions
1.
In a large heavy grill-proof skillet, melt the butter over low heat. Stir in the flour and cook, stirring continuously, for about 20 minutes, until the roux is paste-like and dark caramel in color.
2.
Add the celery, smoked garlic, poblanos, and onion. Stir well so the vegetables are fully coated in the roux.
3.
Stir in the stock, parsley, thyme, tomato paste, Cajun seasoning, and Worcestershire sauce. Season with salt and black pepper to taste. Bring to a boil, then remove from the heat.
4.
Preheat your grill to 250°F.
5.
Place the skillet on the grill and smoke uncovered for 30 minutes.
6.
Stir in the crawfish tails and continue to smoke for 20–30 minutes, until heated through and the flavors have melded.
7.
Add a little more stock if you prefer a looser consistency.
8.
Serve over hot rice and garnish with green onions and hot sauce.
Pro Tips
- Shrimp can be substituted for the crawfish.
- Take your time with the roux. A proper dark caramel color builds the deep flavor that makes this dish special.
- Using smoked garlic and smoked poblanos adds another layer of richness and wood-fired flavor.
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