Crawfish Étouffée | Wild Fork

Ingredients

• WF SPICY SEAFOOD SEASONING QTY 1 TBSP
• WFF BLACK PEPPERCORN QTY TO TASTE
• CRAWFISH TAILS QTY 2 LBS
• ½ cup butter, cubed
• ½ cup all-purpose flour
• 1 small green pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup celery, diced
• 2 medium tomatoes, diced
• 2 Tbsp. hot sauce
• 2 cups chicken or seafood stock
• 2 cups Cooked white rice, as garnish