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Melt butter in a large saucepan or Dutch oven over medium heat.Whisk in flour and cook, whisking constantly, until roux is a light caramel color, about 5 minutes.
Add onion, green pepper, and celery and cook, stirring frequently, until vegetables are just tender, about 8 minutes.Add garlic, salt, pepper, garlic powder, onion powder, cayenne, oregano, and thyme and cook, stirring constantly, until fragrant, about 1 minute.Stir in stock, tomatoes and Worcestershire sauce and bring to a boil.
Reduce heat to low to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are very soft and the sauce thickens, about 20 minutes.. Add crawfish tails and simmer until heated through, about 5 minutes.Stir in parsley and scallions.
Divide mixture among 4 serving plates or bowls and serve with rice.
Garnish with more parsley and scallions.. About this recipe., you've got to pick the best fighter.2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, stylist, and author of James Beard Award-winning cookbook Smoke: New Firewood Cooking.
An expert in live-fire cooking, Byres also creates experiential food & beverage programming.He has owned renowned restaurants such as Smoke in Dallas.. About Food & Wine.
Multiple Todd English restaurants (Boston); Daniel Boulud Brasserie at Wynn Las Vegas (Las Vegas); Straight Wharf (Nantucket).I learned how to cook with my heart from my mom.
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