Step 1

In a large Dutch Oven make a dark roux using the oil and the flour, over low-medium heat. Stirring often to ensure it doesn't stick.

Step 2

After the roux has become chocolate brown add the diced onions, bell peppers and celery and stir to combine. Turn up the heat a little to medium and continue to cook the vegetables for about 10 minutes until softened.

Step 3

Add the garlic and cook another 2 minutes.

Step 4

Slowly pour in the crawfish stock and the water. Stir well and turn up the heat to medium-high.

Step 5

Add the seasonings, stirring, until a rolling boil has come around. Then turn the temperature down to low-medium and cover.

Step 6

Allow to simmer for 1 hour, stirring occasionally.

Step 7

After the 1 hour is up, add the crawfish tails and stir. Turn off the heat.

Step 8

Allow to sit for 5 minutes then serve over white rice.