Ingredients

• 0.5 cup Unsalted butter
• 0.5 cup All-purpose flour
• 1 cup Yellow onion, finely chopped
• 0.5 cup Celery, finely chopped
• 0.5 cup Green bell pepper, finely chopped
• 3 unit Garlic, minced
• 450 g Frozen crawfish tails, thawed and drained (reserve liquid)
• 2 cup Seafood stock or chicken broth
• 1 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Cayenne pepper (or to taste)
• 1 tsp Hot sauce (optional)
• 0.25 cup Fresh parsley, chopped (for garnish)
• 2 unit Green onions, sliced (for garnish)
• 3 cup Cooked white rice, for serving

Instructions

1. 1

   Make the Blonde Roux — In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux for 5-7 minutes, or until it reaches a light golden (blonde) color. Be careful not to burn it.

2. 2

   Sauté the Trinity and Garlic — Add the finely chopped onion, celery, and green bell pepper to the roux. Sauté, stirring frequently, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Build the Étouffée Base — Gradually whisk in the seafood stock or chicken broth, a little at a time, ensuring a smooth consistency. Stir in the Cajun seasoning, dried thyme, and cayenne pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

4. 4

   Add Crawfish and Finish — Stir in the thawed and drained crawfish tails (and any reserved liquid from thawing). Cook for only 5-7 minutes, or just until the crawfish are heated through. Overcooking crawfish will make them tough. Stir in the hot sauce, if using. Taste and adjust seasoning as needed. Garnish generously with fresh chopped parsley and sliced green onions before serving over hot white rice.