Butter	g
Olive Oil	tbsp
Celery Stick
Yellow Onion
Sweet Smoked Paprika Powder	tsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Vegetable Broth	ml
Fresh Parsley	g
Tomato Paste	tbsp
Bay Leaves
Crawfish	g
Rice	g
Salt & Pepper to taste

1. Wash the celery, dry and cut into fine pieces. Peel the onion and garlic and finely cut in small pieces. Wash the parsley, shake dry and roughly chop.
2. Melt the butter and olive oil in a pan over medium high heat. Add the onion and garlic and sauté for about 2 minutes. Add paprika powder, cayenne pepper, salt, tomato paste and mix well.
3. Add in the vegetable broth and add the bay leaves. Slightly reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
4. In the meantime, prepare the rice in boiling salted water according to package instructions. Rinse the crawfish under cold water and pat dry.
5. Discard the bay leaves and add the crawfish. Stir well and let it heat through. Season with salt and pepper.
6. Serve with steamed rice.

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