Crawfish Étouffée

Step 1

In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.

Step 2

Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.

Step 3

Season to taste with salt, pepper, and hot sauce. Serve over a mound of white rice garnished with chopped parsley and green onion tops.