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Ingredients

• 1 bay leaf
• 1 tablespoon parsley flakes
• 2 1/2 teaspoons Kosher salt
• 1 teaspoon dried sweet basil leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 bunch green onions thinly sliced
• 1/2 cup canola oil
• 1/2 cup all-purpose flour
• 2 garlic cloves minced
• 1 stick butter
• 3 cups seafood stock
• 2 pounds cooked Louisiana crawfish tail meat with fat
• 4 cups cooked rice

Description

Being From New Orleans, My Husband And I Love Crawfish Etouffee. It's One Of Those "classics" That Everyone Down Here Has Learned How To Cook By Watching Mom Or Grandma. That's Me.…

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