Step 1

Prepare the following, adding each to the same medium bowl as it is completed: Trim and dice 1 medium celery stalk, 1/2 medium yellow onion, and 1/2 medium green bell pepper. Mince 4 garlic cloves (4 teaspoons).

Step 2

Melt 6 tablespoons unsalted butter in a medium sauté pan or cast iron skillet over medium heat, or heat 6 tablespoons neutral oil in the pan until shimmering. Add 1/4 cup all-purpose flour and cook, stirring constantly, until it darkens to the color of peanut butter, 4 to 5 minutes. Add the celery mixture and cook until the vegetables are tender, 3 to 4 minutes.

Step 3

Add 1 (14.5-ounce) can low-sodium chicken broth or 2 cups seafood broth, 1 tablespoon Cajun seasoning or Old Bay, and 1 dried bay leaf. Bring to a boil. Reduce the heat to low, add 12 to 16 ounces crawfish tail meat, and simmer until the étouffée is thickened to the texture of gravy and coats the back of a spoon, 12 to 15 minutes.

Step 4

If the étouffée is too thin, transfer 1 cup of the étouffée into a bowl, add 1 tablespoon all-purpose flour, and stir until the flour is dissolved. Return the mixture to the pan, stir to combine, and simmer until thickened. Repeat with more flour as needed.

Step 5

Taste and season with kosher salt, freshly ground black pepper, and 1/4 teaspoon cayenne as needed. Discard the bay leaf. Garnish with coarsely chopped fresh parsley leaves if desired. Serve with white rice and hot sauce if desired.