crawfish etouffee

Ingredients For crawfish etouffee

• 2 Tbsp

  creole seasoning (see chef's note)
• 4 Tbsp

  unsalted butter
• 1 1/2 c

  onion, finely chopped
• 1/2 c

  celery, finely chopped
• 1/2 c

  green bell pepper, finely chopped
• 2 lb

  crafish tails
• 1/4 c

  flour
• 1 1/2 c

  stock (crawfish or chicken)
• 1/4 c

  garlic, minced
• 2 Tbsp

  thyme, freshly chopped
• 2 tsp

  worcestershire sauce
• 1 tsp

  hot sauce (crystal or lousianna gold)
• 1/2 c

  green onions, thinkly sliced
• 2 Tbsp

  flat leaf parsley, minced
• 3 Tbsp

  unsalted butter
• 1 Tbsp

  lemon juice, fresh
• kosher salt and freshly ground black pepper for seasoning