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Crawfish Étouffée

4 oz Butter
1 large Yellow Onions (medium dice)
2 stalks Celery (medium dice)
1 medium Bell Pepper (medium dice)
4 cloves Garlic (minced)
1# Crawfish Tail Meat
2½ tsp Spice Blend (previous recipe)
1 tsp Salt
1 tsp Black Pepper
½ tsp White Pepper
1 tsp Worcestershire Sauce
1 tsp Hot Sauce
2 oz A-P Flour
1½ C Seafood Stock (previous recipe)
⅔ C Green Onions (chopped)
¼ C fresh Parsley (roughly chopped)
2 Tbsp Lemon Juice
4 oz Butter
In a large skillet over medium heat, melt butter and add onion, celery, bell pepper and garlic. Sauté until onions become translucent, about 5 minutes, stirring constantly. Add crawfish tails and season with spice blend, salt, both peppers, Worcestershire sauce and hot sauce. Blend well and cook for about 3 minutes, then add flour, stirring constantly to prevent flour from sticking to the skillet.
Cook, stirring constantly for about 4 minutes, then slowly add stock a little at a time, stirring to incorporate.
Let dish cook for about 20 minutes, over medium-low heat, stirring often to prevent sticking. Add green onions, parsley, lemon juice and butter, stir well for another 3 minutes. Remove from heat and adjust seasoning with spice blend. Serve hot, with cooked white rice.

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U.S. Measurement System

oz = ounce fl oz = fluid ounce Tbsp = tablespoon tsp = teaspoon C = cup pt = pint qt = quart gl = gallon # or lb = pound 1 C = 16 Tbsp ¾ C = 12 Tbsp ⅔ C = 10 Tbsp ½ C = 8 Tbsp ⅓ C = 5 Tbsp ¼ C = 4 Tbsp ⅛ C = 2 Tbsp 1 Tbsp = 3 tsp ½ Tbsp = 1½ tsp 1 gl = 4 qts = 128 fl oz 1 qt = 2 pts = 32 fl oz 1 pt = 2 C = 16 fl oz 1 C = 16 Tbsp = 8 fl oz 1 Tbsp = 3 tsp = ½ fl oz 1 oz = ½ fl oz 1# = 16 oz ¾# = 12 oz ½# = 8 oz ¼# = 4 oz