In a large heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color, about 15-20 minutes.

Add Vegetables

Add the chopped onion, green bell pepper, and celery to the roux. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

Combine Other Ingredients

Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced tomatoes, bay leaves, Cajun seasoning, salt, and black pepper. Bring the mixture to a simmer.

Add Seafood

Once the mixture is simmering, add the crawfish or shrimp. Reduce heat to low and let it simmer for 20-25 minutes, stirring occasionally.

Serve

Remove bay leaves before serving. Serve the etouffee over cooked rice and garnish with chopped green onions.