Spicy Cayenne 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
• 3 cloves Garlic, minced
• 1.5 tablespoons Cayenne pepper
• 2 tablespoons Louisiana-style hot sauce
• 2 cups Seafood stock
• 1 tablespoon Cajun seasoning (salt-free)
• 0.5 cup Green onions, sliced

Instructions

1. 1

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

2. 2

   Whisk in the flour slowly to create a roux, stirring constantly for about 10 minutes until it reaches a peanut butter color.

3. 3

   Add the onion, bell pepper, and celery to the roux and sauté until the vegetables are soft, about 5-7 minutes.

4. 4

   Stir in the minced garlic, cayenne pepper, and Cajun seasoning, cooking for 1 minute until fragrant.

5. 5

   Slowly pour in the seafood stock and hot sauce, whisking continually to avoid lumps, and bring to a gentle simmer.

6. 6

   Reduce heat to low and fold in the crawfish tails and their fat; simmer for 10-12 minutes until the sauce thickens.

7. 7

   Taste the sauce and add more hot sauce if the heat level isn't high enough for your preference.

8. 8

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