Louisiana Crawfish Étouffée | CookNoted

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil (or peanut oil)
• 1 large large yellow onion, diced
• 1 large large bell pepper, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 3 cups good-quality seafood stock
• 2 lb crawfish tail meat, peeled
• 2 tbsp tomato paste
• 2 bay leaves bay leaves
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• salt and black pepper
• 3 green onions green onions, sliced
• 1/4 cup fresh flat-leaf parsley, chopped
• 3 cups cooked white rice