| Difficulty Level:   | Serves 6 - 8 | Prep Time: 10 min  | Cooking Time: 15 min |

With its blend of fresh seafood, bold spices, and comforting rice, crawfish étouffée is a true culinary delight that showcases the vibrant and robust flavors of Louisiana cuisine.

Ingredients: 3 Lbs. Crawfish Tail Meat Rice 1/2 Cup of Unsalted Butter 1/2 Cup of All Purpose Flour 3/4 Cup of Yellow Onion (1/4'' Diced) 1 Cup of Celery (1/4'' Diced) 1 1/4 Cup of Green Bell Pepper (1/4'' Diced) 1/3 Cup of Garlic (Minced) 1 Tbs. Creole Seasoning 1 Each Dried Bay Leaf 4 Each Fresh Thyme Sprigs 4 Cups of Chicken, Shrimp or Seafood Stock 1/2 Cup of Green Onion (1/4'' Sliced) Salt and Pepper (To Taste)

How to prepare Etouffee:

1. In a large sauce pan melt the Butter over medium heat, whisk in flour until light blonde, approximately 3 minutes.
2. Stir in Onion, Celery, Bell Pepper and Garlic, stir occasionally until vegetables are tender, approximately 8 minutes.
3. Add Creole Seasoning, bay leaf and thyme, stir for about 1 minute and add stock of your choice.
4. Cook to a simmer stirring occasionally until slightly thickened, approximately 30 minutes.
5. Stir in Crawfish Tails and simmer for an additional 3-4 minutes.
6. Remove and discard Bay Leaf and Thyme, season with Salt and Pepper.

How to assemble the dish:

1. Scoop cooked rice with a rice scoop or a spoon and place in the center of a bowl
2. Pour Etouffee over rice and garnish with Green Onions