RSJ’s Crawfish Etouffee (tomato version) — Robert St. John

Ingredients

• 8 tablespoons unsalted butter or canola oil
• 1/2 cup all purpose flour
• 2 cups yellow onion, medium dice
• 1 cup green bell pepper, medium dice
• 1 cup celery, medium dice
• 1 tablespoon fresh garlic, minced
• 2 tablespoons tomato paste
• 3 cups, chicken or seafood stock, heated
• 1 bay leaf
• 1 tablespoon Creole seasoning
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 2 pounds peeled crawfish tails
• 2 teaspoons hot sauce
• 1/4 cup Italian parsley, chopped
• 3 cups chicken stock
• 1 1/2 cups whole grain rice