Crawfish éToufféE, Classic Sazerac, and Sing, Unburied, Sing

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 4 cloves garlic, minced
• 2 cups chicken or seafood stock
• 1 pound crawfish tails, peeled and deveined
• 1 teaspoon cayenne pepper (adjust for heat preference)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving
• Lemon wedges, for garnish

Instructions

• Make the roux: In a large, heavy skillet or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly to make a roux. Cook for about 10-12 minutes, or until the roux turns a deep golden brown, being careful not to burn it.
• Add vegetables: Stir in the chopped onion, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
• Add stock and seasonings: Gradually whisk in the chicken or seafood stock, ensuring there are no lumps. Stir in the cayenne pepper, paprika, thyme, salt, black pepper, and tomato paste. Bring the mixture to a simmer.
• Simmer the sauce: Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
• Add crawfish: Add the crawfish tails to the sauce and cook for 5-7 minutes, or until they are cooked through and tender. Stir in the sliced green onions and fresh parsley.
• Serve: Serve the Crawfish Étouffée hot over a bed of cooked white rice. Garnish with lemon wedges for added flavor.