Easy Crawfish Étouffée with a Buttery Roux - My Home Made Recipe

Ingredients

• 3 cups cooked long-grain white rice, hot
• Hot sauce, for serving
• 6 tablespoons (85 g) unsalted butter
• 1/3 cup (42 g) all-purpose flour
• 1 medium yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery ribs, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons Cajun seasoning, plus more to taste
• 1/4 teaspoon cayenne pepper, optional
• 1 bay leaf
• 2 cups (480 ml) seafood stock or chicken stock
• 1 lb (450 g) cooked Louisiana crawfish tails, thawed if frozen
• 3 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste