Louisiana-Style Crayfish Tail Stew with Rice

Cook the roux. Melt the butter in the casserole over medium-low heat, whisk in the flour and keep stirring for 8-10 minutes. It is ready when it reaches the colour of peanut butter and smells nutty. Turn the heat down if it darkens too quickly, because a burnt roux tastes bitter and has to be started again.

Soften the vegetables. Add the onion, green pepper and celery and cook for 8-10 minutes, stirring often, until soft. Stir in the garlic, tomato purée, paprika, cayenne, thyme, bay leaves and pepper for 1 minute. The hot roux toasts the spices briefly, which brings out their aroma.

Simmer the sauce. Whisk in the stock a little at a time so the sauce stays smooth, then add the salt. Simmer gently, uncovered, for 20 minutes, stirring now and then, until it coats the back of a spoon. Adding liquid gradually lets the roux absorb it evenly, which prevents lumps.

Cook the rice. Meanwhile, rinse the rice until the water runs clear and put it in the saucepan with the 450ml water. Bring to the boil, cover, cook on the lowest heat for 15 minutes, then rest off the heat for 10 minutes. Leaving the lid on throughout traps the steam that finishes the grains.

Add the crayfish. Stir in the crayfish tails with their juices and most of the spring onions, then simmer for 4-5 minutes until piping hot, at least 74°C, since the tails are already cooked. If using raw prawns, simmer for the same time until pink and opaque. Adding the shellfish last stops it turning rubbery; stir in the parsley and taste for seasoning.

Serve over rice. Spoon the stew over the rice and scatter with the remaining spring onions. Serve with lemon wedges and hot pepper sauce at the table.