Crawfish Étouffée

Instructions

1. 1

   In a large skillet, melt the butter over medium heat.

2. 2

   Add the flour to the melted butter, stirring constantly, to make a roux. Cook until the roux is a light brown color, about 5 minutes.

3. 3

   Add the chopped onions, celery, and bell peppers to the roux. Cook until the vegetables are soft, about 5 minutes.

4. 4

   Stir in the minced garlic and cook for another minute.

5. 5

   Gradually whisk in the chicken broth, ensuring there are no lumps.

6. 6

   Add the crawfish tails, salt, and cayenne pepper. Stir well to combine.

7. 7

   Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally.

8. 8

   Stir in the chopped green onions and parsley, and cook for an additional 5 minutes.

9. 9

   Serve the Crawfish Étouffée over the cooked white rice.