Step 1

Heat a large pan or pot to medium heat and melt the butter.

Step 2

Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.

Step 3

Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.

Step 4

Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.

Step 5

Add the crawfish tails and warm them through.

Step 6

Remove from heat and stir in the parsley.

Step 7

Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!