1 cup (250 ml) chopped celery
3 to 5 cloves garlic, minced
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
2 lbs (1 Kg) shelled crawfish tails or peeled shrimp
3 Tbs (45 ml) fresh lemon juice
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) chopped scallion (spring
onion) green part only
Cooked rice or fettuccine
Melt the butter in a large skillet over high heat and stir in the
flour. Cook over moderate heat for 10 to 15 minutes, stirring
frequently, until the mixture is a dark reddish brown. Add the
vegetables, salt, pepper, and cayenne, and cook uncovered an
additional 20 minutes over medium-low heat. Add the crawfish tails or
shrimp, lemon juice, and parsley, and continue to cook uncovered for 5
minutes, stirring frequently. Garnish with the chopped scallion and
serve with cooked rice or fettuccine. Serves 6 to 8.
