Crawfish

https://youtu.be/xl4D9r8M6bw Ingredients: 3 cups chicken stock, low sodium 1 oz. dried mushrooms (we used porcini) ½ cup butter, unsalted ½ cup all purpose flour 1 small onion, chopped 2 stalks celery, chopped 1 medium red bell pepper, center/seeds removed, choose 2 cloves of garlic, sliced 15 oz can chopped tomatoes 1 Tbsp Tomato Paste 1.5 Tbsp Barry’s Seasoning 12 oz Cooked Crawfish Serve with rice. Directions: Heat 3 cups of the stock and add the dried mushrooms. Let soak for 10 minutes then remove from the stock and chop. Set both the stock and the rehydrated mushrooms aside. Heat a heavy bottom pot on medium heat. Add butter and flour. Stir constantly until the roux develops a light brown color.…