Cook the Trinity: In a large pan, melt butter over medium heat. Add onions, celery, and bell peppers. Cook about 3 minutes, until vegetables are soft and translucent.
Make the Roux: Sprinkle in the flour and cook an additional 3 minutes, stirring constantly.
Add Crawfish: Stir in crawfish tails and cook for 2 minutes.
Season and Simmer: Add bay leaves. Slowly pour in seafood stock while stirring; the mixture will begin to thicken. Add salt and cayenne pepper. Cook for 5 minutes.
Finish with Herbs: Stir in parsley and green onions. Cook another 5 minutes for flavors to meld.
Serve: Spoon étouffée over cooked white rice and enjoy immediately.
Serving and Storage Tips:
