Quick Weeknight Crawfish Etouffee

Ingredients

• 1 pound Crawfish tails (peeled and deveined)
• 0.5 cup Unsalted butter
• 0.25 cup Pre-made blonde roux (jarred)
• 1 medium Yellow onion, finely diced
• 1 large Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, 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 large heavy skillet or dutch oven over medium heat.

2. 2

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

3. 3

   Stir in the minced garlic and the pre-made blonde roux, mixing thoroughly until the vegetables are well coated.

4. 4

   Slowly whisk in the seafood stock, ensuring there are no lumps from the roux, and bring to a gentle simmer.

5. 5

   Add the Cajun seasoning and Worcestershire sauce, then reduce heat to low and simmer for 10 minutes to thicken.

6. 6

   Gently fold in the crawfish tails and simmer for an additional 5 minutes until the crawfish are heated through.

7. 7

   Stir in the sliced green onions and taste for seasoning, adding salt or extra spice if desired.

8. 8

   Serve the etouffee immediately over mounds of warm white rice.