Crawfish Étouffée (Tomato-Based Version)

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the flour and cook, whisking constantly, for about 5-7 minutes, until the roux turns a golden brown color. Be careful not to burn it.

Cook the Vegetables:

Add the chopped onion, bell pepper, and celery to the skillet. Stir frequently and cook for 5-7 minutes until the vegetables soften.

Add the Garlic:

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Add the Liquids and Seasonings:

Pour in the diced tomatoes (with juice), chicken or vegetable broth, and tomato paste. Stir to combine. Add Worcestershire sauce, hot sauce (if using), paprika, cayenne pepper, thyme, salt, and pepper. Stir everything together and bring to a simmer.

Simmer the Sauce:

Let the sauce simmer for about 10-15 minutes, stirring occasionally. It should thicken slightly as it cooks.

Add the Crawfish:

Once the sauce has thickened, add the crawfish tails. Cook for an additional 5-7 minutes, just until the crawfish are heated through.

Final Adjustments:

Taste and adjust seasoning with additional salt, pepper, or hot sauce, if desired.

Serve:

Spoon the crawfish etouffée over cooked rice. Garnish with fresh parsley for a pop of color and freshness.

Serving and Storage Tips:

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