Healthy Crawfish Étouffée

What you'll need

• 1 tablespoon olive oil
• 1 small onion, 1 bell pepper, and 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons flour
• 1½ cups lower-sodium seafood or chicken broth
• 1 pound cooked crawfish tails
• Paprika, thyme, black pepper, cayenne, and parsley
• Cooked brown-and-white rice blend, for serving

How to make it

1. Sauté the onion, bell pepper, and celery in olive oil until soft. Add garlic and spices.
2. Stir in flour for one minute, then slowly whisk in broth until smooth and lightly thickened.
3. Fold in crawfish and simmer just until warmed through. Finish with parsley and serve over a modest scoop of rice.