Cajun Crawfish Etouffee with Louisiana-Style Flavors - cookrisp

Ingredients

• 1 pound crawfish tails, peeled and cleaned, thawed if frozen
• 0.25 cup unsalted butter
• 0.25 cup all-purpose flour
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1.5 cups seafood or chicken stock, warm
• 1 teaspoon Cajun seasoning
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon dried thyme
• 0.5 teaspoon black pepper
• Salt, to taste
• 0.5 cup diced tomatoes (optional)
• 0.5 cup frozen peas (optional)
• 2 tablespoons chopped parsley
• 2 teaspoons lemon juice
• Cooked white rice, for serving
• Hot sauce (optional)
• 1 bay leaf (optional)
• Green onions, sliced (optional garnish)