TAMPA, Fla. — Southern Cajun and Creole cooking is on the menu for the latest Chef's Kitchen. 

New Orleans native Rick "Ricky P" Parsons brings his distinct style to Roux, a South Tampa eatery with Southern classics with the iconic fresh Creole and Cajun dishes of Louisiana. 

Take a look at Ricky P’s Creole Crawfish Etouffee at Roux:

Ingredients 

Serves 4 

1 stick unsalted butter

2 cups diced white or yellow onion

1 cup diced celery

1 cup diced green pepper

1 tablespoon minced garlic

1 can of Rotel Tomatoes

1 tablespoon of Cajun seasoning

1 quart seafood stock 

1 cup of flour

1 pound of cooked crawfish tails 

4 cups cooked rice

Directions

Melt the butter and add vegetables and garlic.

Sauté until onions become transparent (about ten minutes). 

Add tomatoes and Cajun seasoning and stir together and bring back to a simmer. 

Let simmer for 5 minutes.

Sprinkle the flour over the top of the cooking veggies until they are completely covered, and then fold the flour into the mix thoroughly until the mixture gets gooey. 

Reduce the heat to a slow simmer and slowly add the stock a ladle at a time stirring constantly.

This help to thicken the mixture- don’t go too fast or the mixture will break and not thicken properly. 

For a thicker mix use less stock, for a thinner mix add more stock. 

Add crawfish tails and fold into mixture until tails are covered. 

Let simmer for at least 10 minutes and season to your taste if you like more salt or heat. 

Serve over hot white rice.