A flavorful and hearty Cajun-inspired dish featuring crawfish tails in a rich and savory sauce, served over rice.
In a skillet, combine the flour and vegetable oil to create a roux. Stir constantly over medium heat until it reaches a caramel color. Remove from heat and set aside.
Keep stirring the roux to prevent it from burning, as it can quickly go from perfect to burnt.
In a Dutch oven, combine the bell pepper, onion, celery, tomato paste, parsley, garlic, salt, pepper, basil, Worcestershire sauce, and lemon juice. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Chop the vegetables uniformly to ensure even cooking.
Add the prepared roux to the Dutch oven, stirring occasionally, and cook for an additional 30 minutes.
Adding the roux gradually helps to thicken the sauce evenly.
Stir in the crawfish tails and green onions, and cook for another 10 minutes.
Add the crawfish tails at the end to prevent them from overcooking.
Serve the crawfish mixture over a bed of cooked rice and enjoy.
Garnish with additional chopped green onions for a fresh touch.
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