Crawfish Etouffée
"Crawfish, simmered in a very simple butter roux, seasoned with a basic trinity, garlic, stock and Cajun seasoning, and finished with a little fresh parsley and green onion. Serve over hot rice with fresh French bread for dipping...."
INGREDIENTS
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1/4 cup unsalted butter
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1/4 cup all-purpose flour
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1 cup onion
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1/2 cup green bell pepper
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1/4 cup celery
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2 teaspoons garlic
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2 cups chicken stock/broth
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1 teaspoon kosher salt
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Freshly cracked black pepper, to taste
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1/2 teaspoon Cajun seasoning
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1 pound crawfish tails
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1 tablespoon fresh parsley
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1/4 cup green onion
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Hot, cooked rice
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French bread
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