Beer-Braised Crawfish Etouffee

Ingredients

• 1 pound Crawfish tails (peeled and deveined)
• 0.5 cup Unsalted butter
• 0.5 cup All-purpose flour
• 1 medium Yellow onion, finely diced
• 1 large Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 12 ounces Dark amber ale
• 1.5 cups Seafood stock
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 0.25 cup Green onions, sliced

Instructions

1. 1

   In a heavy-bottomed Dutch oven or cast iron skillet, melt the butter over medium heat.

2. 2

   Whisk in the flour slowly and cook, stirring constantly, for 10-15 minutes until the roux reaches a 'peanut butter' color.

3. 3

   Add the diced onion, bell pepper, and celery (the Holy Trinity) to the roux and sauté until the vegetables are softened, about 5-7 minutes.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the roux.

5. 5

   Slowly pour in the dark amber ale to deglaze the pan, scraping up all the browned bits from the bottom while the mixture thickens.

6. 6

   Gradually whisk in the seafood stock, Cajun seasoning, and Worcestershire sauce; bring to a simmer and cook for 10 minutes until the gravy is smooth.

7. 7

   Add the crawfish tails and any juices from the package, then simmer gently for 5-8 minutes until the tails are heated through and tender.

8. 8

   Stir in the sliced green onions and serve immediately over a mound of warm white rice.