Crawfish Simmer Sauce (Print Version)

# Ingredients:

→ Trinity Mix

01 - 1 green bell pepper, cut into chunks
02 - 2 celery sticks, sliced thin
03 - 1 yellow onion, chopped into tiny pieces
04 - Around 5 garlic cloves, minced finely

→ Roux & Liquid Base

05 - 12 tablespoons of butter, used in stages
06 - ½ cup of plain flour for thickening things up
07 - 4 cups of seafood stock, full-flavored
08 - 2 teaspoons of Better Than Bouillon lobster base

→ Spices

09 - ½ teaspoon ground black pepper, fresh if possible
10 - A tiny dash of cayenne pepper powder (¼ teaspoon)
11 - Use 1 teaspoon of zesty Cajun spice blend
12 - ¼ teaspoon of thick kosher salt
13 - A little dried thyme (around ¼ teaspoon)

→ Topping & Base

14 - Serve over hot rice or creamy grits (4 cups cooked)
15 - Add a handful of diced green onion to garnish
16 - Get 1 pound of Louisiana crawfish tails
17 - Hot sauce served on the side, to taste

# Instructions:

01 - Heat 3-4 tablespoons of butter on medium in a big, heavy pan. Toss in the peppers, onion, garlic, and celery. Stir them for 5 minutes until translucent and soft. Scoop out and save for later.
02 - Drop the heat to medium-low. Let 8 tablespoons of butter melt in the same pan, then mix in the flour. Whisk constantly for 10-15 minutes until it gets a peanut butter-like color. Lower the heat if it smells like it’s burning.
03 - Turn the heat way down. Slowly pour in the seafood broth while constantly stirring. Toss the vegetables back in with the lobster base and spices. Stir everything and let it cook for 10 minutes until it’s thick, like gravy.
04 - Gently mix in the crawfish tails. Let them warm through without overcooking. Adjust the seasoning to match what you like best.
05 - Ladle over warm rice or grits, then sprinkle the green onions on top. Put some hot sauce on the side before serving.

# Notes:

01 - Go for authentic Louisiana crawfish to really get the flavor right.
02 - No seafood stock? Use chicken or veggie broth instead.
03 - This dish tastes even better when reheated later, so make it ahead if you like.
04 - Freeze leftovers and eat within 3 months.

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