Crawfish Étouffee | Emerils.com

Ingredients

• 6 tablespoons butter
• 4 tablespoons flour
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 6 cloves garlic, minced
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 1/2 cups fish or shrimp stock
• one 14.5-ounce can diced tomatoes
• 1 1/2 teaspoons salt
• 1/2 teaspoon crushed red pepper
• Tabasco to taste
• 2 teaspoons Worcestershire Sauce
• 2 pounds crawfish tails, with the fat
• Juice of half a lemon
• 1 cup chopped green onions
• 1/4 cup chopped parsley
• Cooked white rice for serving