Crawfish Étouffée

Ingredients

• 2 lbs crawfish tail meat
• 1 stick (1/2 cup) unsalted butter
• 1 large onion, finely diced
• 1 bell pepper, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup seafood or chicken stock
• 1 can (10 oz) Rotel diced tomatoes with green chiles
• 2 tablespoons Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1/4 cup green onions, sliced
• Hot cooked white rice for serving

Instructions

1. 1

   Melt the butter in a large skillet or Dutch oven over medium heat. Add the flour and stir constantly to make a light blonde roux, about 3-4 minutes.

2. 2

   Add the onion, bell pepper, and celery. Cook for 6-8 minutes until vegetables are soft and translucent.

3. 3

   Add the garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the Cajun seasoning, cayenne, and Worcestershire sauce.

5. 5

   Pour in the stock and Rotel tomatoes. Stir well and bring to a simmer.

6. 6

   Add the crawfish tails. Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally. The sauce should thicken and become rich and creamy.

7. 7

   Taste and adjust seasoning — add more cayenne for heat, salt as needed.

8. 8

   Serve over hot white rice, garnished with green onions. Pass the hot sauce at the table.