Crawfish Étouffée Recipe | Rouses Market

Ingredients

• 1 stick (8 tablespoons) butter
• 2 tablespoons all-purpose flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell peppers
• 1 pound peeled Louisiana crawfish tails, with fat
• 2 tablespoons Crystal Hot Sauce, plus more for serving
• 2 bay leaves
• 1 cup seafood stock
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 tablespoons chopped parsley
• 3 tablespoons chopped green onions
• 4 cups hot cooked white rice, for serving
• Hot sauce, for serving