-
1
In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
-
2
Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
-
3
Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.
-
4
soften.
-
5
Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute
-
6
Stir in the basil, thyme, cayenne, and salt.
-
7
Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
-
8
In a large skillet, melt 3 tablespoons of the butter over med. heat.
-
9
Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
-
10
Stir in the lemon juice and Worcestershire sauce.
-
11
Add the crawfish mixture to the roux base.
-
12
Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
-
13
Stir in the parsley and hot-pepper sauce.
-
14
To serve, divide the rice among 6 serving plates and spoon the mixture over rice.
