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4 tablespoons peanut oil (or butter)

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)

¼ teaspoon cayenne pepper (optional, for spicier)

1 teaspoon smoked paprika

1 teaspoon dried thyme

2 teaspoons Worcestershire sauce

1 bay leaf

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)

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1. Heat a large pan or pot to medium heat and add the oil.

2. 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.

3. Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.

4. Stir in the Cajun seasonings, cayenne, paprika, thyme, Worcestershire, bay leaf, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.

5. Add the crawfish tails and warm them through.

6. Remove from heat and stir in the parsley.

7. Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!

Note: Use chili powder or paprika instead of cayenne for a less spicy version.