2 TB vegetable oil…………………………………..….. 1 cup chopped celery
1 onion, chopped…………………………………..…... 1 TB crushed garlic
1 green bell pepper, chopped……………………..…. 1-2 bay leaves
1 tsp. cayenne pepper (more or less, depending how hot you like it)
2 tsp. Creole seasoning (i.e. Tony Chachere’s or Zatarain’s)
2 TB all-purpose flour………………………………..…1 tsp. Kosher salt
1/2 tsp. black pepper……………………………….…...1 TB. hot sauce (i.e. Tabasco)
2 (14.5 ounce) cans diced tomatoes with juice + enough water to equal 1 cup liquid
2 lbs. crawfish or medium shrimp (tail-off, peeled and deveined) ** or pre-cooked
2-3 cups cooked long-grain white rice (per package instructions)
***
Heat oil in a Dutch oven on medium heat. Saute celery, onions, peppers and garlic in the Dutch oven until the onions are translucent and peppers & celery are getting tender.
Whisk the Creole seasoning, flour, salt, pepper and cayenne pepper into the Dutch oven. Add diced tomatoes (with juice) and water, bay leaves, and hot sauce. Bring to a boil, then turn the heat to low. Let the mixture simmer for 30 minutes, stirring occasionally.
About 15 minutes before serving, add crawfish or shrimp to the pot and stir well. (If necessary, raise the temperature to medium-low so that it’s bubbling but not burning.) * If your crawfish or shrimp are already cooked, add them in 3-5 minutes before serving, just long enough to heat them through. * Take out the bay leaf halves before serving. Serves about 6
You can serve this over the white rice in bowls ~ or put in the Creole first and a scoop of rice in the center.