This Crawfish Etouffee is a New Orleans favorite. It has a flavorful tomato-based sauce that is delicious served over rice.
In a large saucepan or dutch oven, heat oil over medium heat until warm
Add onion and celery and saute until softened, about 3 minutes
Add garlic and cook for another minute
Stir in tomatoes, salt, black pepper, crawfish, paprika, thyme, and bay leaves. Cook over medium heat for 2 minutes
Add the flour mixed with a few tablespoons of chicken stock to make a runny paste
Add remaining chicken stock and stir
Add green onions, cayenne (if using), and Worcestershire sauce. Stir and cook over medium heat for 15 minutes or until sauce thickens slightly
Remove bay leaves and add parsley along with 2 Tablespoons butter. Add additional salt, if needed.
Serve with white rice
Cornbread goes really well with this dish if you're looking for a side item