Smoked Crawfish Gravy
Let's get grilling
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.
Cooking for 8 people
bacon, cut into ½” pieces
green bell pepper
chopped celery, chopped
jalapeños, finely chopped and seeded
Ron’s Screamin’ Pig Rub
chicken broth or shrimp stock
peeled crawfish tails
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