Crawfish Étouffée

Ingredients

• 1/2 cup butter
• 1/2 cup flour
• Onion, celery, bell pepper
• 2 lbs crawfish tails
• 2 cups seafood stock
• Green onion
• Parsley

Steps

1. Build a blond roux with butter and flour.
2. Add trinity and cook until tender.
3. Stir in stock and seasonings.
4. Fold in crawfish tails and simmer 15 minutes.
5. Serve over rice with green onion.