The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing, biscuits, and turkey.
Recipe information
Yield
Makes about 6 cups
Ingredients
1
6
1
1
3
2
3
1
1
Preparation
Step 1
Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.
Step 2
Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.
Step 3
Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.
Nutrition Per Serving
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Reviews (10)
Back to TopI haven’t made this in a few years but wanted to relate how good it is. I made it two thanksgivings in a row. My roux didn’t darken as much as but it was still fantastic. It was also nice to have the Cajun seasoning on hand that lasted a while.
Anonymous
11/2/2022