Crawfish étouffée

Paprika	1 tablespoon
Salt, kosher	2 teaspoons
Pepper, freshly ground	1 teaspoon
Thyme, dried	1 teaspoon
Cayenne	½ teaspoon
Oil, vegetable	½ cup
Flour, all-purpose	1 cup
Poblano chili, seeded, diced	1
Celery, diced	3 stalks
Onion, yellow, diced	1 medium
Garlic, chopped	3 cloves
Jalapeño, seeded, diced	1
Seafood stock	2 cups
Crawfish tails (peeled) or shrimp (unpeeled), thawed	2 pounds
Parsley, chopped	¼ cup
Lemon juice, fresh	2 tablespoons
Worcestershire sauce	1 tablespoon
Rice, white, cooked	8 cups
Scallions, sliced	½ cup
Tabasco	2 teaspoons +

1. In a small bowl, combine the paprika, salt, pepper, thyme, and cayenne; set aside. 
2. In a large stockpot, heat the oil over medium-high heat. 
3. Add the flour, stir in well, and reduce the heat to medium-low. 
4. Cook, stirring constantly, until the roux is caramel in color, about 20 minutes. 
5. Add the poblano, celery, and onion; cook, stirring constantly, until the vegetables are tender, about 10 minutes. 
6. Add the garlic, jalapeño, and paprika mixture; cook 2 minutes. 
7. Gradually whisk in the stock, and then return to a simmer over medium-high heat. 
8. Stir in the crawfish (or shrimp), parsley, juice, Worcestershire, and Tabasco; cook until warm, about 2 to 3 minutes. 
9. Serve over rice with the scallions and extra Tabasco.