Cajun Crawfish Etouffee

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Ingredients

• 4 cups cooked rice
• 2 pounds crawfish tails, peeled
• 1/2 cup canola oil
• 1 yellow onion
• 2 stalks celery
• 1 bell pepper
• 1/2 cup flour
• 4 cloves garlic
• 2 bay leaves
• Seasoning mix: 1 tsp kosher salt, 1 tsp black pepper, 1 tsp cayenne, 1 tsp dried thyme, 1 tsp white pepper
• 3 1/2 cups chicken stock
• 3 stalks green onions
• Hot sauce (optional)

Instructions

1. Heat canola oil in a cast iron skillet over medium-high heat.
2. Add flour to make a roux, stirring constantly until it turns a nutty brown color.
3. Add diced onion, celery, and bell pepper to the roux, stirring to coat the vegetables.
4. Add garlic and bay leaves, stirring until fragrant.
5. Prepare the seasoning mix by combining salt, black pepper, cayenne, thyme, and white pepper. Add the mix gradually to the skillet, stirring to incorporate.
6. Slowly add chicken stock in batches, whisking to avoid lumps, until you achieve a smooth consistency.
7. Add crawfish tails to the skillet, stirring to combine. Cook for 2-3 minutes until the crawfish are cooked through.
8. Garnish with sliced green onions.
9. Serve the crawfish etouffee over cooked rice, garnished with additional green onions and hot sauce if desired. Enjoy!

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