Crawfish ÉToufféE

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1/2 cup yellow onion diced
• 1/3 cup celery diced
• 1/3 cup green bell pepper diced
• 1 tablespoon jalapeno diced
• 5 cloves garlic minced, about 3 Tbsp.
• 2 teaspoons fresh thyme minced
• 1 cup fresh tomatoes diced
• 3 cups chicken stock or seafood stock
• 1/2 teaspoon crab boil liquid seasoning
• 3 teaspoons worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 teaspoons creole seasoning
• 1 teaspoon granulated garlic
• 1 1/2 teaspoons kosher salt
• 1 pound crawfish tails
• 1/2 lemon small, juice from
• 3 dashes hot sauce
• 1 cup green onions chopped
• 1/4 cup flat leaf parsley chopped
• 2 tablespoons butter room temperature

1. Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
2. Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeno, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
3. Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
4. Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.

butter, allpurpose, yellow onion, celery, green bell pepper, garlic, thyme, tomatoes, chicken, crab boil, worcestershire sauce, cayenne pepper, creole seasoning, garlic, kosher salt, crawfish tails, lemon small, hot sauce, green onions, flat leaf parsley, butter

Taken from www.yummly.com/recipe/Crawfish-Etouffee-2670864 (may not work)