Crayfish Etouffée

The Roux

• 2 Tbsp. butter
• 2 Tbsp. vegetable oil
• 3 Tbsp. flour

• 0.5 medium onion, diced
• 0.5 cup green bell pepper, diced
• 0.33 cup (1–2 stalks) celery, chopped
• 2 tsp. minced garlic
• 1 tsp. thyme, fresh or dried
• 1 bay leaf
• 1 large heirloom tomato, diced
• 2 tsp. Worcestershire sauce
• 1 tsp. paprika
• 2 tsp. Creole seasoning
• 1–2 cups fish stock (or chicken stock) as necessary
• 1 pound fresh crayfish
• 2–3 Tbsp. parsley, chopped
• 2 green onions, chopped
• 1 tsp. hot sauce
• Salt to taste

First get all your vegetables chopped, diced, or minced and sorted into bowls as you're going to use them—onion, bell pepper, and celery together in one, and so forth.

Melt the butter in a large Dutch oven or heavy-bottomed saucepan, then add the oil and flour and stir until smooth.

Cook on medium heat, stirring continuously, for 10–12 minutes until the colour is that of dark brown sugar. Take care not to leave this to burn or you'll have to start again.

Add the onion, green bell pepper, and celery and cook for 8–10 minutes, stirring frequently.

Then add the garlic, thyme, and bay leaf, and continue stirring for another 2 minutes.

Add the chopped tomato, Worcestershire sauce, paprika, and Creole seasoning, and cook for 5 minutes.

Gradually pour in 1–2 cups of stock until it's as thick or thin as you want it, bring it to a boil, and simmer, adjusting the thickness with more stock if needed. Add the crayfish and simmer for 3–4 more minutes—5 or 6 if you're using frozen crayfish.

Add the hot sauce and have a taste, then add more hot sauce and salt as necessary.

Take your pot off the heat, stir in the green onions and chopped parsley, and serve over hot cooked rice.