In a large pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture is a deep brown color, about 15-20 minutes.

Add Vegetables

Once the roux is ready, add the diced onion, bell pepper, and celery to the pot. Cook for an additional 5-7 minutes until the vegetables are tender.

Incorporate Garlic and Crawfish

Stir in the minced garlic and cook for 1 minute. Then, add the crawfish tails and stir to coat them in the roux and vegetables.

Add Broth and Seasonings

Pour in the chicken broth while stirring to combine. Add the Cajun seasoning, salt, and black pepper to taste. Bring to a simmer and let it cook for 15-20 minutes to thicken.

Finish with Garnish

Before serving, stir in the sliced green onions and chopped parsley for freshness.

Serving the Dish

Serve Over Rice

Spoon the crawfish etouffee over a bed of cooked white rice in bowls. Garnish with additional green onions if desired and serve hot.