Melt butter and stir in the flour and cook for 10 minutes making light brown roux. Sauté onion for about 10 minutes then add, celery and green pepper cook another 5-8 minutes. Add garlic and cook another minute. Add the tomato paste and stir until combined with onions, about cook 5 more minutes. Slowly add stock and gently stir until blended with flour mixture. Add green onions, Worcestershire sauce, bay leaves, seasonings and crawfish. [I rinse the crawfish bag with 1 or 2 tablespoons of water and pour into stock.] Bring to a boil then reduce to a simmer until sauce thickens to your likeness about 30 or more minutes. (I let it cook closer to 45 minutes) It will thicken a bit as it sits. Garnish with parsley.
Serve over rice.
NOTE: I used homemade seafood stock and it may a big difference. I added 1 tablespoon Wondra towards the end to thicken sauce.
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1760 (98%)|
|Amt Per Serving||% DV|
|Total Fat 195.6g||261 %|
|Saturated Fat 123.8g||619 %|
|Monounsaturated Fat 50.7g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 518.1mg||159 %|
|Sodium 1532.5mg||53 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 17.1g|
|Protein 2.9g||4 %|
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Calories per serving: 1803
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