Crawfish etouffee, redux

Okay, okay. I know I've already written about crawfish etouffee once (just about this time last year, in fact). But I made that version with some really terrible Chinese crawfish, and this time, I used good ol' Louisiana crawfish. Admittedly, frozen, but the difference was night and day.

Also, I used Donald Link's recipe, and it was so much better.

1 stick butter

1 medium onion, diced

3 celery stalks, diced

1 bell pepper, diced

2 hot peppers (I used jalapenos), diced

2 garlic cloves, minced

1 1/2 teaspoons each salt, paprika, black pepper, thyme, red pepper flakes, and cayenne

2 pounds crawfish meat

4 bay leaves

1/4 cup flour

juice of 1/2 lemon

4 cups crawfish or other seafood stock (I used a little fish stock and a little vegetable stock)

Melt 4 tablespoons butter in a large skillet. Add the onion, celery, peppers, garlic and seasonings and cook until softened, 3-4 minutes. Add crawfish meat and the rest of the butter and cook until butter is melted. Sprinkle the mixture with the flour and stir. Add crawfish stock and simmer 15-20 minutes, until slightly thickened. Add lemon juice, and serve over rice with fresh parsley and hot sauce on the side.