1 stick butter
1/2 cup flour
1/2 finely chopped small onion
6 cloves minced garlic
1 bunch finely chopped green onions
1/2 finely chopped green bell pepper
3 stalks finely chopped celery
Juice of 1 lemon
1 tsp Worchestershire sauce
1 1/2 tsp Cajun Seasoning
2 cans Cream of Celery soup
2 lbs crawfish tails
2 cups Chicken stock
Mix butter and flour together in a pot. Cook over medium heat, stirring constantly, until light blonde in color- This is your roux.
Add all of your ingredients and cover with the chicken stock. Stir to make sure the roux gets mixed in well.
Cook until heated through.
Traditionally, this is served over rice.
Note: You can add more cajun seasoning if you want more spice. Many of the cajun seasoning mixes out there contain a large amount of salt. If you want it spicier, but not saltier, you can use straight cayenne pepper (be careful, a little goes a long way!).
