Smoky BBQ Crawfish Etouffee

Ingredients

• 1 lb Crawfish tails (peeled and deveined)
• 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
• 2 cups Seafood stock
• 1 tbsp Smoked paprika
• 0.5 tsp Liquid smoke
• 1 tbsp Worcestershire sauce
• 0.25 cup Green onions, sliced(optional)

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 to create a roux, stirring constantly for 15-20 minutes until it reaches a 'peanut butter' color.

3. 3

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

4. 4

   Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.

5. 5

   Slowly whisk in the seafood stock, liquid smoke, and Worcestershire sauce, ensuring no lumps remain in the sauce.

6. 6

   Bring the mixture to a gentle simmer and cook for 10 minutes until the sauce thickens and flavors meld.

7. 7

   Fold in the crawfish tails and simmer for an additional 5-7 minutes until the crawfish are heated through and tender.

8. 8

   Adjust seasoning with salt and cayenne pepper if desired, then serve over steamed white rice garnished with green onions.