Ingredients:

  • ½ cup (120ml) vegetable oil
  • ½ cup (60g) all-purpose flour
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium celery stalk, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120ml) chicken or seafood stock
  • 1 pound (450g) crawfish tails, cleaned
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Cooked white rice (4 cups, or approximately 240g uncooked)

Instructions:

  1. Heat the vegetable oil in a large skillet over medium heat. Add flour and stir continuously for about 10-15 minutes, until it turns a deep brown color (like chocolate).
  2. Stir in the diced onions, bell peppers, and celery (the holy trinity). Cook until softened, about 5 minutes.
  3. Add the minced garlic, cayenne, paprika, thyme, oregano, salt, and black pepper. Stir well.
  4. Gradually add the stock while stirring to avoid lumps. Bring to a simmer and cook for another 5 minutes until thickened.
  5. Stir in the crawfish tails and simmer for 10-15 minutes. Adjust seasoning to taste.
  6. Spoon the étouffée over cooked rice. Garnish with green onions and parsley.