Crawfish Etouffee

Ingredients

• Cooked rice (3 cups)
• Green onions (4, chopped)
• Hot sauce (1 tablespoon)
• Worcestershire sauce (1 tablespoon)
• Cajun seasoning (1 tablespoon)
• Tomato paste (2 tablespoons)
• Chicken broth (3 cups)
• Crawfish tails (1 pound)
• All (purpose flour - 1/2 cup)
• Garlic (3 cloves, minced)
• Celery (2 stalks, chopped)
• Green bell pepper (1, chopped)
• Onion (1 large, chopped)
• Butter (1/2 cup)

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are soft, about 10 minutes.
3. Add the flour and stir constantly for 5 minutes to make a roux.
4. Add the crawfish tails and cook for 5 minutes.
5. Add the chicken broth, tomato paste, Cajun seasoning, Worcestershire sauce, and hot sauce. Stir to combine.
6. Bring to a boil, then reduce the heat and simmer for 30 minutes.
7. Stir in the green onions and cook for 5 minutes.
8. Serve over cooked rice.