A Cajun staple I like to call "gumbo lite," that can be made with just about any protein you want! It is commonly made with either shrimp or crawfish but the sky is the limit. Try it with sausage or chicken, or even go vegan by substituting vegetable broth and using mushrooms.
Ingredients:
¼ cup Unsalted Butter (½ stick)
¼ cup All-Purpose Flour
1 lg Onion, chopped
1 Bell Pepper, diced
2 stalks Celery, chopped
2 teaspoons Garlic, minced (about 4 cloves)
2 cups Chicken stock
Salt and Pepper, to taste
Cajun seasoning, to taste
12 oz Shrimp, deveined/de-tailed (or up to 1 lb Crawfish tails)
2 tablespoons fresh Curly Parsley, chopped
3 Green Onions, sliced
Cooked rice
Directions:
Chop the trinity (onion, bell pepper, and celery), parsley, and green onions. Mince garlic and set aside.
Make a roux by melting butter in a large skillet over medium heat and whisk in the flour; cook and whisk constantly for about 4-5 minutes or until caramel colored.
Add the onion, bell pepper, and celery; cook another 3-4 minutes or until onions are translucent and peppers are tender, add the garlic and cook another minute.
Slowly stir in the stock or broth until fully incorporated. Add salt, pepper, and Cajun seasoning in pinches. Taste as you go, as it is very easy to over-season, especially with the salt.
Bring mixture to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
Add the crawfish tails or shrimp, cook, and stir until crawfish is heated through or until shrimp are opaque; stir in the parsley and green onion, reserving a bit of each for garnish.
Serve over warm, cooked rice.
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