1/4 cup butter + 1 tbs.
1/4 cup All Purpose flour
5 tbs C’est Tout Dried Trinity Mix
2 tbs. garlic, minced
1 tbs. tomato paste
2 tsp. salt
1 lb. Louisiana crawfish tail meat, including fat
1/2 tsp. ground black pepper
1/2 tsp. Cayenne pepper
3 cups water (or stock)
1 tbs. Worcestershire sauce
1 tbs. lemon juice
1/4 cup green onion, minced
1 tbs. fresh parsley, chopped
Hot Louisiana rice
In large saucepan or cast iron pot, melt . cup butter over medium-high heat. Add C’est Tout Trinity Mix and sauté for 5-6 min until onions begin to brown.
Reduce heat to medium, add our, stirring constantly for 5-6 min creating a roux. Cook until roux is light brown/reddish in color. Add reserved 1tbs. butter, garlic, tomato paste, salt, black pepper, and cayenne and cook an additional 3 minutes.
Add water, Worcestershire, and lemon juice then bring to a boil. Add crawfish tail meat (with the fat from package) and green onions, then bring back to a boil. Reduce heat to a simmer and cook for 6-8 minutes until crawfish tails are heated through and sauce has thickened. Turn off heat and stir in parsley. Serve immediately over hot, cooked rice.