Etouffee Recipe: My Easy & Authentic Louisiana Crawfish!

Ingredients

• ½ cup (113g) unsalted butter
• ½ cup (60g) all-purpose flour
• 1 large yellow onion, chopped (approx. 200g)
• 1 green bell pepper, chopped (approx. 150g)
• 2 celery stalks, chopped (approx. 100g)
• 2 cloves garlic, minced (approx. 6g)
• 1 teaspoon (5ml) Cajun seasoning (such as Tony Chachere's)
• ½ teaspoon (2.5ml) smoked paprika
• ¼ teaspoon (1.25ml) cayenne pepper (or more to taste)
• 4 cups (946ml) seafood stock or chicken stock
• 1 pound (454g) peeled crawfish tails, thawed if frozen
• 2 tablespoons (30ml) chopped fresh parsley
• 2 tablespoons (30ml) chopped green onions
• Salt and freshly ground black pepper to taste
• Cooked white rice, for serving