Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.

Ingreadients:

•  4 slices bacon, finely chopped
•  8 tbsp. unsalted butter
•  6 scallions, finely chopped
•  3 cloves garlic, finely chopped
•  2 stalks celery, finely chopped
•  1 yellow onion, finely chopped
•  1 large tomato, finely chopped
•  1 green bell pepper, minced
•  1 ¹⁄₂ tsp. finely chopped thyme
•  1 tsp. paprika
•  ¹⁄₂ tsp. cayenne pepper
•  2 bay leaves
•  Kosher salt and freshly ground black pepper, to taste
•  ¹⁄₄ cup flour
•  2 ¹⁄₂ cups fish or chicken stock
•  2 lb. parcooked peeled crawfish tails
•  ¹⁄₃ cup heavy cream
•  3 tbsp. Original Louisiana hot sauce, plus more for serving
•  2 tsp. Worcestershire sauce
•  ¹⁄₃ cup finely chopped parsley, plus more for garnish
•  Cooked white rice

Direction

1. Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.