In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Add Flour

Sprinkle the flour over the vegetable mixture and stir continuously for about 10 minutes until the roux turns a deep brown color, being careful not to burn it.

Combine Ingredients

Slowly add the chicken broth to the roux, stirring constantly until the mixture is smooth. Add the crawfish tails, cajun seasoning, bay leaves, salt, and black pepper. Stir well to combine.

Simmer

Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.

Finish and Serve

Remove the bay leaves and stir in the chopped green onions. Serve the crawfish etouffee over cooked rice.