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Smoked Crawfish Gravy

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  • Yields: 8–10 Servings
  • Cook time: 45 minutes
  • Prep time: 15 minutes


  • 1 pound bacon, cut into ½” pieces
  • 6 tablespoons all-purpose flour
  • ½ cup onion, chopped
  • ½ cup green bell pepper
  • ½ cup chopped celery, chopped
  • ¼ cup jalapeños, finely chopped and seeded
  • 3 tablespoons smoked garlic
  • 2 teaspoons Cajun season
  • 2 tablespoons Ron’s Screamin’ Pig Rub
  • 1 quart chicken broth or shrimp stock
  • 1 pound peeled crawfish tails
  • ½ cup scallions, chopped


  1. Pre-heat recteq grill or wood pellet grill to 400°Fwith a large cast iron skillet.
  2. Sauté the bacon and allow the fat to render and bacon to crisp. Using a slotted spoon, remove the bacon, keeping at least 6 tbsp of bacon grease.
  3. Add the flour, stir, and allow the roux to develop a very dark brown color.
  4. Add the onion, celery, bell pepper, and jalapenos and allow them to cook in the roux for 10–15 minutes until tender.
  5. Add the garlic and seasonings and sauté 4–5 minutes.
  6. Add the stock and allow to simmer and thicken, stirring frequently, for 15–20 minutes.
  7. Add the crawfish and scallions and allow to cook 3–5 minutes.

For safe meat preparation, reference the USDA website.

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