Crawfish Étouffée with Rice

Instructions

1. 1To cook the rice, combine the 2 cups of long-grain rice with 4 cups of water in a medium saucepan. Bring the water to a boil over high heat (around 100°C / 100°C), then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until all the water is absorbed and the rice is tender. Remove from heat, let stand, covered, for 5 minutes, then fluff with a fork and set aside.
2. 2Melt the 4 tablespoons of butter in a 30.48 cm skillet over medium heat (approximately 148.9°C / 150°C). Whisk in the 2 tablespoons of all-purpose flour and cook, whisking constantly, for 1 minute until the mixture forms a smooth paste, known as a roux.
3. 3Add the 1 medium diced onion, 1 medium diced bell pepper, and 2 diced stalks of celery to the skillet with the roux. Cook, stirring occasionally, for 5 to 7 minutes over medium heat until the vegetables begin to soften.
4. 4Stir in the 3 minced cloves of garlic and the 2 tablespoons of Cajun seasoning. Cook, stirring constantly, for 1 minute over medium heat until the garlic is fragrant.
5. 5Stir in the 2 tablespoons of tomato paste and cook over medium heat for 1 minute, stirring constantly, to deepen its flavor.
6. 6Gradually whisk in the 2 cups of chicken broth until the mixture is smooth and no lumps remain. Increase the heat to medium-high and bring the mixture to a gentle simmer (around 93.33°C / 93°C).
7. 7Stir in the 1 teaspoon of Worcestershire sauce, the 1/2 teaspoon of hot sauce, and the about 450 g of peeled crawfish tails. Reduce the heat to low and continue to simmer gently for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly and the crawfish tails turn pink and opaque, indicating they are cooked through.
8. 8Remove the skillet from the heat. Stir in the 1/4 cup of sliced green onions and the 2 tablespoons of chopped parsley.
9. 9Serve the Crawfish Étouffée immediately by spooning it generously over the cooked 2 cups of long-grain rice.

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