Photo: Greg Dupree Styling: Heather Chadduck
Étouffée is French for "smothered," so don't scrimp when pouring this thick Cajun stew over rice.
Serves 8 (serving size: 1 cup étouffée and 1 cup rice)
1. Stir together the first five ingredients in a small bowl.
2. Heat oil in a large stockpot over medium-high. Add flour, and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery, and onion. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic, jalapeño, and paprika mixture. Cook 2 minutes. Gradually whisk in stock. Return to a simmer over medium-high. Stir in crawfish, parsley, lemon juice, Worcestershire sauce, and hot sauce. Cook until warm, 2 to 3 minutes. Serve with hot rice, scallions, and hot sauce.