Updated: Apr 20
1 1/2 sticks unsalted butter, divided
1 red bell pepper, diced
1 green bell pepper, diced
3 small stalks celery, diced
1 medium sized yellow onion, diced
7-9 cloves garlic, minced
3 tablespoons all purpose flour
1 pint half and half
1 pound peeled crawfish tails
cajun seasoning, to taste
crab boil, to taste
pistolettes (or french bread rolls)
vegetable oil, for frying
green onions, for garnish
parsley, for garnish
In deep skillet on medium heat, melt the stick of butter and saute the onion, bell peppers, and celery for 25 minutes. Add in the garlic and saute for 3 minutes.
Remove the veggies and melt the rest of the butter, whisk in the flour and cook for 5 minutes. Slowly whisk in the half and half.
Add in the cooked veggies and the crawfish tails. Season to taste with cajun seasoning and crab boil and bring to a simmer for 10 minutes.
Meanwhile, preheat the oil to 350 degrees F. Fry the bread, in batches, for 2-3 minutes per side; or until browned. Remove and drain on paper towels.
Open the tops of the rolls and fill with the crawfish sauce. Serve hot, garnished with green onions and parsley.