For the few years I lived near the lowcountry, I grew a fondness for Cajun cuisine. Crawfish are some of the best I’ve eaten. Especially along Shem Creek in Mount Pleasant.

This recipe is inspired by all things southern and flavored with traditions of the Lowcountry. The season for Crawfish runs from November to March and honey, that makes it perfect for the holidays!

Ingredients

• 4 tablespoons butter or use peanut oil
• 4 tablespoons all purpose flour
• 1 medium onion chopped
• 1 medium bell pepper chopped (I use jalapeno for spicier)
• 1 stalk celery chopped
• 4 cloves garlic chopped
• 2 teaspoons Cajun seasonings or to taste
• 1 teaspoon cayenne pepperoptional, for spicier
• Salt and pepper to taste
• 2 cups chicken stock or use seafood stock
• 1 pound crawfish tail meat par-cooked
• 1 tablespoon chopped parsley
• FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
• Cooked rice for serving if desired

Directions:

• Heat a large pan or pot to medium heat and melt the butter.
• Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
• Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
• Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
• Add the crawfish tails and warm them through.
• Remove from heat and stir in the parsley.
• Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don’t forget the hot sauce!

Honey put some souf in ya mouf this holiday season!