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For the crawfish stock* peel the crawfish; reserve the peelings(heads and shells) and tails separated.
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Place all of the peelings into a large stockpot and cover with water. Set the tails aside for later.
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Bring to a boil; reduce the heat to a low boil and simmer for 1 hour.
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Drain the stock and set aside.
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Discard the peelings.
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Heat the vegetable oil in Dutch oven or heavy bottomed pot.
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Once the oil is hot, stir in the flour to begin the roux.
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Stir constantly at a medium high heat setting until the roux is the shade of peanut butter.
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Add in the onions, bell peppers, and celery.
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Sauté until translucent; about 8 minutes
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Stir in the garlic and green onions; do NOT burn the damn garlic!
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Drop in the butter
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Add in the tomato paste and stir until combined.
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Pour in the stock while stirring.
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Add in the liquid crab boil concentrate and Worcestershire sauce.
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Bring to a boil and lower the heat.
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Simmer uncovered for 30 minutes.
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Taste and adjust seasoning
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Add in the crawfish tails
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Stir and simmer on LOW for another 10 minutes.
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Serve over warm, white rice.
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Garnish with fresh parsley or green onions.
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Enjoy!