Cajun Seafood

1. Melt the butter in a big pot or saucepan over medium to high
heat.
2. Whisk in rice, continuously stirring until medium to golden brown
roux is produced.
3. Apply the roux to the tomato, bell pepper, celery, and garlic.
4. Sauté these vegetables until smooth and transparent, or for 5-7
minutes.
5. When scraping the bottom of the plate, apply sherry to the
vegetables to loosen any bits sticking to the bottom of the pan.
6. Stir well and incorporate stock, thyme, bay leaves, salt, black
pepper, crushed red pepper, hot sauce, and Worcestershire.
7. Cover, reduce flame, and boil, stirring regularly, for 30 minutes.
8. Attach crawfish necks, green onions, lemon juice, and parsley.
9. For 5 more minutes, stir, cover and boil.
Oh. 10. To taste, change the salt, black pepper and hot sauce.
11. 11. Serve over steamed white rice in a soup dish.
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really easy way to sample the tasty recipe for crawfish
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