Creamy Crawfish Étouffée

Melt butter in a large pot over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a peanut butter color (about 15-20 minutes).

Add the onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.

Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Gradually pour in the seafood stock, whisking to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Stir in the crawfish tails and cook until heated through (about 5 minutes). Do not overcook the crawfish or they will become rubbery.

Stir in parsley and green onions. Season with salt and pepper to taste. Serve hot over cooked white rice.