This crawfish étouffée is a year round dish your family will truly enjoy. It needs no introduction.

Photo bycanva

If you're a seafood lover, you have to try this!

Ingredients

For the Étouffée:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 4 cups seafood stock or chicken broth
• 1 pound crawfish tails (fresh or frozen)
• 2 teaspoons Cajun seasoning (or to taste)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon Worcestershire sauce
• 1 cup chopped green onions (for garnish)
• 1/4 cup fresh parsley, chopped (for garnish)

For Serving:

• Cooked white rice
• Additional chopped green onions and parsley for garnish

Directions

To start, melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to create a roux, stirring continuously for about 15-20 minutes, or until the mixture turns a rich, golden brown color. Be careful not to let it burn; reduce the heat if necessary.

Once the roux is ready, add the chopped onion, green bell pepper, and celery (the "holy trinity" of Cajun cooking) to the pot. Sauté the vegetables for about 5-7 minutes, or until they are softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Next, slowly add the seafood stock or chicken broth, whisking constantly to combine. Bring the mixture to a simmer, then add the crawfish tails, Cajun seasoning, salt, black pepper, cayenne pepper (if using), and Worcestershire sauce. Allow the étouffée to simmer for about 15-20 minutes, stirring occasionally, until thickened.

To serve, spoon the crawfish étouffée over a mound of cooked white rice. Garnish with chopped green onions and fresh parsley for a burst of color and flavor. Enjoy your delicious crawfish étouffée!

What do you think?

Eat this with rice and absolutely nothing else (unless you want to garnish with green onions or parsley). Enjoy!