Creole Style Crawfish Etouffee

Ingredients

• 1 pound Crawfish tails (with fat)
• 1 stick 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
• 8 ounces Tomato sauce
• 2 cups Seafood stock
• 1 tablespoon Creole seasoning
• 1 teaspoon Worcestershire sauce
• 0.25 cup Green onions, sliced(optional)

Instructions

1. 1

   In a heavy-bottomed Dutch oven, melt the butter over medium heat and whisk in the flour to create a roux.

2. 2

   Stir the roux constantly for about 10-12 minutes until it reaches the color of peanut butter.

3. 3

   Add the diced onion, bell pepper, and celery (the Trinity) to the roux and sauté until the vegetables are soft and translucent.

4. 4

   Stir in the minced garlic and tomato sauce, cooking for 3 minutes to allow the tomato to caramelize slightly and lose its raw edge.

5. 5

   Slowly whisk in the seafood stock and Worcestershire sauce, ensuring there are no lumps, and bring the mixture to a gentle simmer.

6. 6

   Season with Creole seasoning and let the sauce thicken for about 15 minutes over low heat.

7. 7

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

8. 8

   Garnish with sliced green onions and serve immediately over a mound of steamed white rice.