Crawfish Etouffee

I am going to write this recipe in steps.  Look through all of the steps and prep and chop everything first.  When it is time add it to the pot, you just have to throw it in and stir. 

Step 1: Make your roux by melting the butter and then adding the flour. Stir constantly until you have a color slightly darker than peanut butter - about 15 minutes.
1/2 cup butter, melted
1/2 cup flour


Step 2: Add these ingredients over medium low heat, stir occasionally for 15 minutes.
3 stalks of celery, chopped
1 red pepper. chopped
1 green pepper, chopped
2 small sweet onions, chopped
6 cloves of garlic, minced
2 bay leaf
pinch of dried thyme

Step 3: Add the spices and heat up for 1 minutes before adding the rest of these ingredients.  Add the rest of the ingredients and simmer for 45 minutes, stirring occasionally. 
1 Tbsp etouffee seasoning
1 Tbsp spicy cajun seasoning
Pinch of dried thyme
1/2 tsp red pepper flakes
1 1/2 tsp old bay seasoning
2 1/2 cup chicken stock
3 tsp worsteshire sauce
7 dashes of your favorite hot sauce
1 1/2 cups of petite diced tomatoes

Step 4: Add these next ingredients, stir often and simmer for 20 minutes
1 tsp cajun seasoning
1 tsp etouffee seasoning
1/2 tsp seafood seasoning
2 lbs of crawfish tails, thawed
1/2 lemon, juiced
5 green onions, chopped
1/2 cup parsley, chopped fine

Step 5: Prepare your white texmati (any long grain rice) rice with butter and salt. When your etouffee is done, finish it with 2 TBSP of butter for a silky finish. Taste for seasoning.  Serve 2 scoops of etouffee along side a heaping mound of rice. 

Enjoy!