Craw Fish Etouffee

Name: Craw Fish Etouffee
Ingredients: 1 tablespoon paprika; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/2 cup vegetable oil; 1 cup (4 oz.) all-purpose flour; 1 poblano chile, seeds removed, diced; 3 celery stalks, diced; 1 medium-size yellow onion, diced; 3 garlic cloves, chopped; 1 jalapeno chile, seeds removed (if desired), diced; 2 cups seafood stock; 2 pounds frozen peeled craw fish tails, thawed and rinsed; 1/4 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 1 tablespoon Worcestershire sauce; 8 cups cooked white long-grain rice; 1/2 cup sliced scallions, white and light green parts only; 2 teaspoons hot sauce, plus more for serving

Craw Fish Etouffee was pinched from <a href="http://www.myrecipes.com/recipe/crawfish-entouffee" target="_blank">www.myrecipes.com.</a>

"Étouffée is French for "smothered," so don't scrimp when pouring this thick Cajun stew over rice...."

INGREDIENTS

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1 tablespoon paprika

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2 teaspoons kosher salt

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1 teaspoon black pepper

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1 teaspoon dried thyme

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1/2 teaspoon cayenne pepper

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1/2 cup vegetable oil

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1 cup (4 oz.) all-purpose flour

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1 poblano chile, seeds removed, diced

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3 celery stalks, diced

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1 medium-size yellow onion, diced

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3 garlic cloves, chopped

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1 jalapeno chile, seeds removed (if desired), diced

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2 cups seafood stock

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2 pounds frozen peeled craw fish tails, thawed and rinsed

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1/4 cup chopped fresh parsley

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2 tablespoons fresh lemon juice

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1 tablespoon Worcestershire sauce

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8 cups cooked white long-grain rice

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1/2 cup sliced scallions, white and light green parts only

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2 teaspoons hot sauce, plus more for serving

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