4 tablespoons butter, or use peanut oil 4 tablespoons all-purpose flour 1 medium onion, chopped 1 medium bell pepper chopped (I used orange mini peppers 1 stalk celery, chopped 4 cloves garlic, minced 2 teaspoons Creole seasonings or to taste (should have paprika) 1 teaspoon cayenne pepper 1/2 teaspoon white pepper 1 teaspoon dried oregano Salt and black pepper, to taste 2 cups chicken stock, or use seafood stock 2 tablespoons tomato paste 1 tablespoon anchovie paste 1-2 tablespoon agave syrup dash of worchestersire sauce 1 pound crawfish tail meat, par-cooked 1 tablespoon chopped parsley FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce Cooked rice for serving, if desired In a large heavy bottomed frying pan or porcelain lined cast iron casserole pan, melt the butter and add flour and stir constantly over medium heat to make a roux. The darker the roux the better. Watch very closely so roux doesn't burn. Allow some time to cook and brown the foux. When the roux reaches desired color, add the chopped onions, then the garlic, then the pepper. Make sure each addition is well coated with the roux. Slowly add the chicken stock. Next add the spices. Cook for 45 minutes till vegetables are softened. Adjust seasoning. Last add par cooked crawfish and parsley till just warmed through. Serve with rice. Wowee, thought it would be too spicy, but the spicyness is just right.
