Crawfish Etouffee

A slightly lighter version with a tomato-based broth, adding a tangy twist to the traditional etouffee.

Ingredients:

1 lb crawfish tails, peeled and deveined
1/4 cup olive oil
1/4 cup all-purpose flour
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1 1/2 cups seafood stock (or chicken broth)
1/4 cup white wine (optional)
1/2 tsp Cajun seasoning
1/4 tsp thyme
1/4 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Cooked rice, for serving

Instructions:

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