-
Add the onion, bell pepper, celery, garlic, and green onions into a food processor and blend until finely chopped
-
Heat the oil in a dutch oven or heavy bottom stock pot.
-
When the oil is hot, whisk in the flour to make the roux. (Do NOT walk away! The roux will burn if the heat is too hot and you do not stir constantly.)
-
Continue stirring until the roux is the color of peanut butter.
-
Add in the finely chopped veggies.
-
Sauté for 5 minutes.
-
Stir in the tomato paste until well combined.
-
Pour in the reserved crawfish stock, stir, and bring to a simmer
-
Toss the remaining crawfish tails in the liquid crab boil
-
Then, add the crawfish tails into the pot.
-
Stir in the onion and garlic powders
-
Reduce the heat to LOW and simmer, uncovered for 20 mins.
-
Add in the baked, stuffed crawfish heads.
-
Continue to simmer for 10-20 more minutes.
-
Taste and adjust seasoning as needed.
-
Serve over warm white rice and garnish with fresh, chopped green onions.
-
Enjoy!