Smoked Crawfish Etouffee

1. Start with making the roux: On medium/low heat in a non-stick pan, melt one stick of butter and whisk in the flour. Whisk for 20-45 minutes until a deep caramel color is achieved, then set aside.
2. Preheat your grill to 275F.
3. In a large heavy-bottomed pan (like a Le Creuset braiser), melt 1 stick of butter. Add in the onions, peppers, and celery and sauté until completely softened.
4. Lower the grill heat to 225F on Traeger Grills super smoke setting. Add in the garlic, smoked paprika, Cajun seasoning, Creole Seasoning, chipotle powder, chives, and the chicken stock. Use 4 cups for a thicker stock, or up to 6 cups for a thinner stock.
5. Smoke for 1 hour, stirring every 15 minutes.
6. In a food processor, pour in 12 oz of crawfish meat and pulse until a smooth paste is achieved.
7. Whisk in the crawfish paste and the prepared roux to the chicken stock mixture.
8. Increase grill temperature to 275F and cook until the mixture is thickened to your liking and reduced by 1/3.
9. 15-20 minutes prior to serving, add in the remaining 36 oz of crawfish meat.
10. Serve with white rice and additional whole crawfish.