Crawfish Étouffée - Stephanie Harris-Uyidi

Ingredients

• ⅓ cup all-purpose flour
• ¼ cup (½ stick) unsalted butter
• 1 cup finely diced celery (about 3 stalks)
• 1 cup finely diced white onion (1 small onion)
• 1 cup diced bell pepper, any color (1 small pepper)
• 2 large scallions, green and white parts, with 2 tablespoons reserved for garnish
• 2 cloves garlic, minced
• 2 cups lobster stock, seafood stock, vegetable broth
• 2 large Creole tomatoes, diced, or 1 cup canned tomatoes
• 2 teaspoons of blackening seasoning
• Sea salt and freshly ground black pepper to taste
• 1 pound cooked, shelled Louisiana crawfish tails
• 4 cups warm cooked white rice as desired
• Hot sauce, optional