🦞 Crawfish Étouffée Recipe

🍳 Instructions:

1. Make the roux: In a large skillet, melt butter over low heat. Whisk in flour and cook for about 20 minutes, stirring constantly, until it turns a rich caramel color. This step builds deep flavor.
2. Add vegetables: Stir in celery, bell pepper, and green onions. Cook until softened.
3. Build the sauce: Add chicken broth, parsley, tomato paste, bay leaf, cayenne, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
5. Add crawfish: Stir in crawfish tails and heat through.
6. Serve: Spoon over hot rice and garnish with extra parsley or green onions if desired.