Crawfish Étouffée

Ingredients

• 2 lbs Louisiana crawfish tails (with fat)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 Holy Trinity (1 large yellow onion, 1 green bell pepper, 2 celery stalks, diced)
• 4 cloves garlic (minced)
• 3 cups seafood stock (warmed)
• 2 Tbsp tomato paste (optional)
• 2 Tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 4 green onions (sliced)
• 2 Tbsp chopped fresh parsley
• 4 cups cooked long-grain rice (for serving)
• extra cooked rice
• crusty French bread

🛒 Every ingredient in this recipe is available at Walmart — grab them all in one trip.

Directions

1. Melt 1/2 cup butter in a heavy pot over medium heat, whisk in 1/2 cup flour, and stir constantly for 10 to 12 minutes until you have a blonde roux — light caramel, not dark.
2. Add 1 Holy Trinity (1 large yellow onion, 1 green bell pepper, 2 celery stalks, diced) and cook 6 to 8 minutes, stirring often, until soft and sweet.
3. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, if using, and cook 2 minutes.
4. Pour in 3 cups warmed seafood stock a little at a time, whisking smooth, then add 2 tablespoons Cajun seasoning, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon kosher salt.
5. Bring to a gentle simmer and cook 25 minutes — a little longer than the weeknight version — so the sauce turns thick enough to cling to bread.
6. Taste the sauce now — it should be buttery, peppery, and bold — and adjust the Cajun seasoning or cayenne.
7. Stir in 2 pounds Louisiana crawfish tails with all their fat and simmer 10 minutes, no longer, so the tails stay tender.
8. Stir in half of 4 sliced green onions and 2 tablespoons chopped fresh parsley.
9. Spoon generously over rice — extra sauce on purpose.
10. Serve with crusty French bread for mopping, top with the remaining green onions, and don't you dare leave sauce in the bowl.