Skillet Skills: Étouffée

Ingredients

• Lance Pitre's Crawfish Étouffée

  • 1 1/3 cups yellow onion, chopped

  • 1/2 cup green bell pepper, chopped

  • 1/2 cup red bell pepper, chopped

  • 1/3 cup yellow bell pepper, chopped

  • 1/3 cup orange bell pepper, chopped

  • 1/2 cup celery, chopped

  • 1 stick salted butter

  • 3 tbsp. flour

  • 1 clove garlic, minced

  • 1 8-oz. can tomato sauce

  • 1 cup chicken broth

  • 2/3 cup half-and-half

  • 1 16-oz. package peeled Louisiana crawfish

  • 1/2 tsp. cayenne pepper

  • 1 tsp. salt

  • 1/8 tsp. ground cloves

  • 2 stalks green onions, chopped