Crawfish Étouffée

• 4 Tbsps - butter
• 4 Tbsps - all-purpose flour
• ½ cup - yellow onion
• ⅓ cup - celery
• ⅓ cup - green bell pepper
• 1 Tablespoon - jalapeño
• 5 Clove - garlic
• 2 Teaspoon - fresh thyme
• 1 cup - fresh tomatoes
• 3 Cup - chicken stock
• ½ Teaspoon - crab boil
• 3 Teaspoon - worcestershire sauce
• ¼ teaspoon - cayenne pepper
• 2 Teaspoon - Creole seasoning
• 1 teaspoon - granulated garlic
• 1 ½ teaspoon - kosher salt
• 1 Pound - crawfish (tails)
• ½  - lemon
• 3 dashes - hot sauce
• 1 cup - green onions
• ¼ cup - flat leaf parsley
• 2 Tbsps - butter

Instructions

1. Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
2. Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
3. Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
4. Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.