Infused with liquid smoke and smoked paprika for a backyard BBQ twist on the bayou classic.
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In a heavy-bottomed Dutch oven or cast iron skillet, melt the butter over medium heat.
Whisk in the flour slowly to create a roux, stirring constantly for 15-20 minutes until it reaches a 'peanut butter' color.
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the roux and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
Slowly whisk in the seafood stock, liquid smoke, and Worcestershire sauce, ensuring no lumps remain in the sauce.
Bring the mixture to a gentle simmer and cook for 10 minutes until the sauce thickens and flavors meld.
Fold in the crawfish tails and simmer for an additional 5-7 minutes until the crawfish are heated through and tender.
Adjust seasoning with salt and cayenne pepper if desired, then serve over steamed white rice garnished with green onions.
