2 tablespoons Creole Seasoning
4 tablespoons unsalted butter (use unsalted butter because Creole Seasoning can be a bit salty)
1 1/2 cups onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup celery, chopped
2 pounds crawfish tail meat (you can also use shrimp if you can’t find crawfish)
1/4 cup flour
1 1/2 to 2 cups chicken broth
1 1/2 tablespoons minced garlic
2 tablespoons thyme
2 teaspoons Worcestershire
1 teaspoon hot sauce
1/2 cup green onions, thinly sliced
2 tablespoons parsley (use fresh if possible and mince finely)
3 tablespoons unsalted butter
Kosher salt and black pepper to taste
1 tablespoon lemon juice
3 cups cooked white rice
Melt 4 tablespoons butter in a large skillet. Add the onions, bell pepper, celery, and 1 tablespoon of the Creole seasoning; saute until vegetables are translucent. Add the crawfish tail meat, the remaining Creole seasoning and saute for about 5 minutes. Add the flour, stirring constantly for about 3-5 minutes.
Add a small amount of the chicken broth and stir well to form a paste. Add the remaining broth gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more broth. But don’t add too much because what you are trying for is a mixture that is the consistency of gravy — not too thick, not too thin. Add the garlic, thyme, Worcestershire and hot sauce. Stir well and taste. Add a little salt and pepper. Don’t overdo the salt and pepper at this point because more will be added later. Once the seasonings are added, simmer for 20-30 minutes.
Add the green onions and parsley; simmer for an additional 5 to 10 minutes. Stir in the remaining 3 tablespoons of butter and lemon juice. Add additional salt and pepper to taste. Serve over rice.