How to Make Crawfish Étouffée – Garden & Gun

Ingredients

• 1¼ cups butter
• 1¼ cups flour
• 1 tbsp. olive oil
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped celery
• 3 tbsp. minced garlic
• 2 tbsp. minced jalapeño
• 1 (16 oz.) can diced tomatoes
• 1½ tbsp. fresh lemon juice
• 1 tbsp. kosher salt
• 1½ tsp. black pepper
• 3 bay leaves
• 1½ tsp. cayenne
• 1 tbsp. Louisiana hot sauce
• 6 cups chicken or seafood stock
• 1½ lb. cooked crawfish tails
• ⅓ cup chopped parsley
• 6 cups freshly cooked long-grain rice
• Chopped green onions, for garnish