Ingredients:

  • 1/2 cup All-Purpose Flour
  • 1/2 cup Unsalted Butter
  • 1 cup Yellow Onion (finely diced)
  • 1/2 cup Celery (finely diced)
  • 1/2 cup Green Bell Pepper (finely diced)
  • 2 cloves Garlic (minced)
  • 4 cups Crawfish Stock (warmed)
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Basil
  • 1 large Bay Leaf
  • 1/4 teaspoon Cayenne Pepper (or to taste)
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 teaspoon Worcestershire Sauce
  • 1 pound Frozen, Peeled Crawfish Tails (thawed and drained)
  • 1/4 cup Green Onions (sliced, for garnish)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Melt butter in a heavy-bottomed Dutch oven over medium heat. Gradually whisk in the flour.
  2. Maintain steady medium-low heat. Whisk constantly until the roux achieves a deep milk chocolate colour (approximately 15–25 minutes). Do not allow it to burn.
  3. Reduce heat to low. Add the onion, celery, and bell pepper (the Trinity) to the hot roux. Sauté gently for 5–7 minutes until softened.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Gradually whisk in the warm stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
  6. Add the thyme, basil, bay leaf, cayenne pepper, Worcestershire sauce, salt, and black pepper. Reduce heat to low, cover partially, and let the étouffée simmer gently for 30 minutes, stirring occasionally.
  7. After simmering, taste and adjust seasoning. Gently fold in the thawed and drained crawfish tails. Cook just until the crawfish are heated through (about 3–5 minutes). Avoid overcooking.
  8. Remove the bay leaf. Garnish generously with sliced green onions and fresh parsley. Serve immediately over hot white rice.