Julie Fuelling

• 1 stick unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped green onions
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons dry sherry
• 1 1/2 cups shrimp stock or water
• 1 pound crawfish tails
• 2 teaspoons fresh lemon juice
• 3 tablespoons chopped fresh parsley leaves, plus more for garnish
• Cooked long grain white rice, accompaniment Directions

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley and chopped green onions. Enjoy.

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