Ingredients

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 1 medium yellow onion, finely diced

• 1 green bell pepper, finely diced

• 2 ribs celery, finely diced

• 3–4 cloves garlic, minced

• 2 tbsp tomato paste (optional)

• 1½ cups seafood stock (or chicken stock)

• 1 lb Louisiana crawfish tails (thawed if frozen), plus fat if included

• 1 tbsp Cajun seasoning, plus more to taste

• ½ tsp smoked paprika (optional)

• ¼–½ tsp cayenne pepper, to taste

• 2 tsp Worcestershire sauce

• 1–2 tsp hot sauce, to taste

• ½ cup sliced green onions, divided

• ¼ cup chopped fresh parsley

• Salt and black pepper, to taste

• Cooked white rice, for serving

• Lemon wedges (optional)

Directions

1. Make a blond roux: Melt butter in a heavy skillet or Dutch oven over medium heat. Whisk in flour and cook, whisking often, until it turns light peanut-butter color, 6–10 minutes (don’t let it scorch).

2. Cook the Trinity: Add onion, bell pepper, and celery. Cook until softened, 6–8 minutes. Stir in garlic and cook 30 seconds.

3. Build the base: Stir in tomato paste (if using) and cook 1 minute. Slowly whisk in stock until smooth. Bring to a gentle simmer, scraping up any browned bits.

4. Season and simmer: Stir in Cajun seasoning, paprika (if using), cayenne, Worcestershire, and hot sauce. Simmer gently 10–15 minutes, stirring occasionally, until slightly thickened.

5. Add crawfish: Stir in crawfish tails (and fat, if included). Simmer just until heated through, 3–5 minutes (avoid boiling hard so the crawfish stays tender).

6. Finish: Stir in half the green onions and all the parsley. Taste and adjust salt, pepper, and spice. If it gets too thick, splash in a bit more stock.

7. Serve: Spoon over hot cooked rice and top with remaining green onions. Serve with lemon wedges if you like.

Notes

• Stock: Seafood stock gives the most classic flavor; chicken stock works in a pinch.

• Crawfish tails: If using frozen, thaw in the fridge and drain well. If the package includes crawfish fat, stir it in for extra flavor.

• Heat level: Start mild and increase with cayenne/hot sauce at the end.

Make-ahead:The base can be made 1 day ahead; rewarm gently and add crawfish right before serving.