Cajun Crawfish Etouffee Recipe

1/2 cup peanut oil
3/4 cup flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
4 tsp Cajun seasoning mix, divided
3 cups shrimp stock or vegetable stock
salt to taste
1 cup butter
2 lbs cleaned crawfish tails
1 cup chopped green onions
cooked rice for serving

In a large heavy cast iron Dutch oven or deep skillet, add the peanut oil and flour over medium-high heat and whisk constantly until you have a deep nutty brown color roux; reduce heat immediately to medium and remove skillet from burner to let cool slightly before adding next ingredients.

Add the "Holy Trinity" of onion, green bell pepper, and celery, along with 2 tsp of the Cajun seasoning mix, stir, and return to burner over medium heat. Continue cooking and stirring until the vegetables soften slightly, crisp tender is good.

Slowly stir in the shrimp stock and bring to a gentle boil, turn heat down and let simmer for 10 minutes. Add salt as needed.

Meanwhile, in a large skillet, melt the butter over medium heat, add the crawfish and the green onions, stir and cook for about 2 or 3 minutes until heated through.

When the pot with the stock has finished simmering for 10 minutes, add the crawfish mixture into the pot and stir, then simmer gently together for about 5  minutes or until the mixture comes together. Do not stir this vigorously, rather just give the final mixture a few gentle swirls with a wooden spoon a few times as it simmers.

Ladle over bowls filled with cooked rice to serve.

Will serve 4 to 6.