Cajun Crawfish Etouffee with Louisiana-Style Flavors

Name: Cajun Crawfish Etouffee with Louisiana-Style Flavors
Total time: 50 min
Ingredients: 1 pound crawfish tails, peeled and cleaned, thawed if frozen; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 small yellow onion, finely chopped; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 1/2 cups seafood or chicken stock, warm; 1 teaspoon Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried thyme; 1/2 teaspoon black pepper; Salt, to taste; 1/2 cup diced tomatoes (optional); 1/2 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)

cookrisp.com

Enjoy spicy Cajun crawfish etouffee with creamy roux, aromatic veggies, and bold Louisiana flavor. Serve over rice for a true classic.

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