Etouffee with crayfish

Ingredients:

• 0.9 kg crayfish tails, with fat
• 6 cloves garlic, crushed
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2.5 cups fish or shrimp broth
• 1 cup tomatoes, seeded, peeled and diced
• 1.5 tsp salt
• 0.5 tsp red pepper flakes
• Hot pepper sauce
• 2 tsp Worcestershire sauce
• Juice of half a lemon
• 1 cup chopped green onions
• 1/4 cup chopped parsley
• Boiled white rice for serving
• 90 g butter
• 4 tbsp flour
• 2 cups chopped onion
• 0.5 cup chopped celery
• 0.5 cup chopped sweet pepper

Preparation:

1. In a large, heavy-bottomed saucepan, melt 4 tablespoons of butter and whisk in the flour. Continue cooking, stirring constantly, until the roux turns the color of peanut butter.
2. Add the onion, celery, bell pepper, garlic, bay leaf, and thyme and cook until the vegetables are tender, about 6-8 minutes. Add the broth, tomatoes, salt, red pepper flakes, hot sauce, and Worcestershire sauce and bring to a simmer.
3. Skim off any fat from the surface of the broth, reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.
4. Add the crayfish tails with their fat, lemon juice, green onions, and parsley and cook, stirring occasionally, for 15-20 minutes. Add the remaining butter and mix well. Taste and season with salt and pepper if needed. Serve with hot rice.