Classic Cajun Crawfish Etouffee

Ingredients

• 1 pound Crawfish tails (with fat)
• 1 stick Unsalted butter
• 0.5 cup All-purpose flour
• 1 large Yellow onion, finely diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 2 cups Seafood stock
• 1 tablespoon Cajun seasoning
• 1 tablespoon Tomato paste
• 1 teaspoon Worcestershire sauce
• 0.25 cup Green onions, sliced(optional)

Instructions

1. 1

   Melt the butter in a heavy-bottomed Dutch oven or cast iron skillet 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 soft and translucent.

4. 4

   Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

5. 5

   Slowly whisk in the seafood stock and Worcestershire sauce, ensuring there are no lumps in the gravy.

6. 6

   Bring the mixture to a gentle simmer and add the Cajun seasoning; cook for 10 minutes to allow the flavors to meld and the sauce to thicken.

7. 7

   Fold in the crawfish tails and their fat, simmering for only 5-7 minutes until the crawfish are heated through.

8. 8

   Taste for salt, garnish with green onions, and serve immediately over a mound of hot white rice.