3 scallions, white and green parts, sliced
Juice of 1/2 lemon
4 tablespoons unsalted butter
2 teaspoons Creole seasoning
2 teaspoons fresh thyme leaves, chopped
3 stalks celery, diced
2 bay leaves
1 large onion, diced
1 medium green bell pepper, diced
2 tablespoons tomato paste
1 pound crawfish tails
2 tablespoons flour
1 1/2 cups fish stock or water
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
Louisiana-style hot sauce, to taste
1/4 cup fresh parsley leaves, roughly chopped
Hot cooked white rice, for serving
Using frozen crawfish tails makes this recipe fast and easy, but if you can get live crawfish, the flavor can't be beat. Cook the live crawfish in a large pot of boiling water for about 15 minutes, separate the tails and extract the meat. Use some of the boiling liquid in place of the fish stock or water.
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