1-First step: set up your ingredients Before turning on the heat, chop the onion, bell pepper or jalapeno, celery, garlic, and parsley. Measure out the Cajun seasonings, cayenne, salt, pepper, flour, butter or peanut oil, and stock. Have the crawfish tail meat ready to go, and if you want rice, make that first so it is hot when the etouffee is done.

2-Second step: make the roux Heat a large pan or pot over medium heat. Add the 4 tablespoons of butter or peanut oil, then stir in the 4 tablespoons of all-purpose flour. Stir continuously for about 5 minutes until the mixture turns a copper color.

3-Third step: cook the vegetables Add the chopped onion, bell pepper or jalapeno, celery, and garlic to the roux. Stir and cook for about 5 minutes, just until the vegetables begin to soften. This is where the kitchen starts smelling amazing, and the base of the sauce gets even more flavorful.

4-Fourth step: build the sauce Stir in the Cajun seasonings, cayenne pepper if using, salt, pepper, and the 2 cups of chicken stock or seafood stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Stir occasionally so the sauce stays smooth and does not stick to the bottom of the pot.

5-Fifth step: add the crawfish Add the 1 pound of par-cooked crawfish tail meat and warm it through gently. Because the crawfish is already cooked, it only needs a few minutes in the hot sauce. You do not want to overcook it, or the texture can turn tough.

6-Final step: finish, garnish, and serve Remove the pot from the heat and stir in the chopped parsley. Spoon the Cajun Crawfish Etouffee over cooked white rice if desired, then finish with extra parsley, spicy chili flakes, and hot sauce.