2 lb. crawfish tails

SAUCE:

3/4 cup (1 1/2 sticks) butter
1 medium onion, finely diced
1/2 cup diced green onions (about 5 stalks)
1+ tbsp. diced garlic
1/2 cup all-purpose flour (maybe slightly less)
2 1/2 cups hot water
1 tsp. Worcestershire sauce
1/2 cup or so beer (yes, it's important for taste!)

DRY SPICES:

Tony Chachere's Original Creole seasoning (to get desired saltiness)
1 1/4 tsp. paprika
1 tsp. white pepper
1/4 tsp. cayenne
1/4+ tsp. oregano
1/4+ tsp. basil
1 large bay leaf

Slowly melt butter while preparing onions and garlic. An iron skillet works best. Whisk flour into melted, but NOT hot butter. Turn up heat to medium to medium-high. Stir constantly for about 10 minutes (don't get it too hot. You don't want a dark gumbo colored roux).

After it has been "fluffy" for a couple of minutes, dump in regular onions. Continue stirring and flipping for a few minutes over medium heat (remember that roux gains heat over time, so high heat is not needed). Add green onions. Stir a minute or two more. Add garlic last and repeat stirring and flipping.

Slowly add the hot water and Worcestershire sauce, stirring constantly (cold water tends to make it clump). Once all the water has been incorporated, add the beer. When all is smooth, add the dry spices.

Bring to medium boil stirring often for a few minutes and then reduce heat to medium-low, enough to get a soft bubble when loosely covered. Cook this way 30 minutes, stirring occasionally to prevent sticking. The color deepens as it cooks. Finally, add in the crawfish tails and cook 15 minutes more.

PS: The sauce gains flavor over time, but the crawfish will shrink and toughen with cooking which is why they are added last.

Submitted by: Megan M.