Heat butter in a cast iron skillet. Add chopped onions, celery, green onions, minced garlic, crawfish or shrimp. Cook down.
Most recipes also include chopped bell peppers, but I hate peppers, so I don't.
While that's cooking, make your blond roux. Heat 2 tbsp butter in a separate skillet; Slowly stir in flour, bit by bit, not all at once.
When flour is slightly browned, add 1 cup of chicken stock and 1 cup milk. Whisk.
Keep whisking in more flour until the sauce is the thickness you want. I like it thick.
Add the sauce to the main skillet. Then add 1/2 can of diced tomatoes*.
*Not the whole can. Adding all of them will give it too strong of a tomato flavor.
Add onion powder, garlic powder, black pepper, cajun seasoning and / or seasoned salt.
Continue cooking until done. AFTER the heat is off and it's cooled down a bit, add some kitchen bouquet. Do not add while it's still cooking because it will sizzle and burn.
Serve over rice.
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