Light the KUDU.
Gather your ingredients.
Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven hanger.
Throw in the stick of butter and let it melt. Add in the onion, bell pepper and celery. Sauté about 20 minutes or until the veggies just start to caramelize.
Once the veggies have begun to caramelize, add in a tablespoon of roux and tomato paste. Stir it about and let it work in the veggies for about 5 minutes.
Add your chopped tomatoes, green onion, garlic and stir. Cook for about 10 minutes to let the tomatoes release some of their liquid.
Add the crawfish to the mix and stir. Fill your crawfish bag 3/4 of the way up with water. Swish it about and get all that goodness in the water. Add to the pot.
Add your salt, pepper, cayenne, paprika, garlic powder, chili powders, parsley, bay leaf, Tony's and hot sauce. Stir to combine.
Simmer the concoction for 10 minutes, remove the bay leaf. Continue to simmer until the sauce has a gravy consistency.
Remove from the heat and serve over fresh white rice or over blackened fish.
Ingredients
Directions
Light the KUDU.
Gather your ingredients.
Place the KUDU Dutch Oven over prepared coals or the KUDU Dutch Oven hanger.
Throw in the stick of butter and let it melt. Add in the onion, bell pepper and celery. Sauté about 20 minutes or until the veggies just start to caramelize.
Once the veggies have begun to caramelize, add in a tablespoon of roux and tomato paste. Stir it about and let it work in the veggies for about 5 minutes.
Add your chopped tomatoes, green onion, garlic and stir. Cook for about 10 minutes to let the tomatoes release some of their liquid.
Add the crawfish to the mix and stir. Fill your crawfish bag 3/4 of the way up with water. Swish it about and get all that goodness in the water. Add to the pot.
Add your salt, pepper, cayenne, paprika, garlic powder, chili powders, parsley, bay leaf, Tony's and hot sauce. Stir to combine.
Simmer the concoction for 10 minutes, remove the bay leaf. Continue to simmer until the sauce has a gravy consistency.
Remove from the heat and serve over fresh white rice or over blackened fish.