For the Roux:

• ½ cup unsalted butter
• ½ cup all-purpose flour

For the Étouffée Base:

• 1 large yellow onion, finely diced
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup seafood or chicken stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce (like Crystal or Tabasco)

Seafood:

• 1½ to 2 pounds crawfish tail meat (preferably with fat)
• 2 tablespoons butter (for finishing)
• 2 green onions, thinly sliced (for garnish)
• Fresh parsley, chopped (optional)

To Serve:

• 6 cups cooked white rice
• Lemon wedges (optional)