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
Ingredients
-
bacon, cut into ½” pieces
1 lb.
-
all-purpose flour
6 tbsp.
-
onion, chopped
0.5 cup
-
green bell pepper
0.5 cup
-
chopped celery, chopped
0.5 cup
-
jalapeños, finely chopped and seeded
0.25 cup
-
smoked garlic
3 tbsp.
-
Cajun season
2 tsp.
-
Ron’s Screamin’ Pig Rub
2 tbsp.
-
chicken broth or shrimp stock
1 qt.
-
peeled crawfish tails
1 lb.
-
scallions, chopped
0.5 cup
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.
Pellets used: Kingsford® Hardwood Pellets — Signature
For safe meat preparation, reference the USDA website.
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