Crawfish Etouffee

Prepare the following, adding each to the same medium bowl as it is completed: Trim and dice 1 medium celery stalk, 1/2 medium yellow onion, and 1/2 medium green bell pepper. Mince 4 garlic cloves (4 teaspoons).

Melt 6 tablespoons unsalted butter in a medium sauté pan or cast iron skillet over medium heat, or heat 6 tablespoons neutral oil in the pan until shimmering. Add 1/4 cup all-purpose flour and cook, stirring constantly, until it darkens to the color of peanut butter, 4 to 5 minutes. Add the celery mixture and cook until the vegetables are tender, 3 to 4 minutes.

Add 1 (14.5-ounce) can low-sodium chicken broth or 2 cups seafood broth, 1 tablespoon Cajun seasoning or Old Bay, and 1 dried bay leaf. Bring to a boil. Reduce the heat to low, add 12 to 16 ounces crawfish tail meat, and simmer until the étouffée is thickened to the texture of gravy and coats the back of a spoon, 12 to 15 minutes.

If the étouffée is too thin, transfer 1 cup of the étouffée into a bowl, add 1 tablespoon all-purpose flour, and stir until the flour is dissolved. Return the mixture to the pan, stir to combine, and simmer until thickened. Repeat with more flour as needed.

Taste and season with kosher salt, freshly ground black pepper, and 1/4 teaspoon cayenne as needed. Discard the bay leaf. Garnish with coarsely chopped fresh parsley leaves if desired. Serve with white rice and hot sauce if desired.