Crawfish Etouffee Recipe

Instructions

1. 1
   Prep all vegetables and measure out your seasonings and stock.
2. 2
   Melt the butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook, stirring constantly, for 5-7 minutes until golden and fragrant.
3. 3
   Add onion, bell pepper, and celery; cook for 5 minutes until softened. Add minced garlic and cook 1 more minute.
4. 4
   Stir in the seafood stock, diced tomatoes with juices, Cajun seasoning, smoked paprika, bay leaves, and cayenne pepper. Season with salt and black pepper.
5. 5
   Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until slightly thickened.
6. 6
   Add the crawfish tails and simmer 5-7 minutes, until they’re heated through and the sauce is luscious.
7. 7
   Discard bay leaves, taste and adjust seasoning, then serve hot over cooked rice. Garnish with green onions and parsley.