Garlic-Heavy 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
• 12 cloves garlic cloves, minced
• 2 cups seafood stock
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 0.5 cup green onions, sliced
• 4 cups cooked white rice

Instructions

1. 1

   Melt the butter in a heavy skillet or Dutch oven over medium heat.

2. 2

   Whisk in the flour and cook, stirring constantly for about 5-8 minutes until the roux is the color of peanut butter.

3. 3

   Add the diced onion, bell pepper, and celery to the roux and sauté until the vegetables are soft, about 5 minutes.

4. 4

   Stir in the minced garlic and cook for 2 minutes until very fragrant, being careful not to burn it.

5. 5

   Slowly whisk in the seafood stock and Cajun seasoning, bringing the mixture to a gentle simmer until thickened.

6. 6

   Fold in the crawfish tails and Worcestershire sauce, then simmer on low for 10 minutes to develop the flavors.

7. 7

   Stir in the green onions and adjust salt or spice levels to your preference.

8. 8

   Serve the etouffee hot over scoops of steamed white rice.