Crawfish Étouffée Recipe | Fire & Smoke Society Seasonings

Ingredients

• 8 tablespoons (1 stick) unsalted butter, divided
• 1 medium onion, finely chopped
• 3 celery stalks, finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 1 jalapeno pepper, stemmed seeded and finely chopped
• 4 bay leaves (preferably fresh)
• 1 tablespoon Chica Licka Bam Bam seasoning
• 2 pounds Louisiana crawfish tail meat
• ¼ cup all-purpose flour
• 4 cups chicken stock
• Juice of ½ lemon (plus more as desired)
• Steamed white rice
• Thinly sliced scallions
• Chopped parsley (optional)
• Hot sauce (such as Crystal or Tabasco)