Crawfish Étouffée

Melt butter in a large pot over medium heat. Cook diced onion, bell pepper and celery and cook until wilted, about 8 minutes.

Add bay leaves, garlic, salt, cayenne and black pepper, garlic salt and crawfish and let simmer for another 7-8 minutes.

Dissolve flour in water and whisk into crawfish mixture. Bring back to a heavy simmer.

Add chopped parsley and green onion and add to crawfish. Let simmer for 5 minutes. If not thick enough, add another tablespoon of flour to 1/4 cup water and dissolve well and add to pot bringing back to a simmer. This should thicken it up more but won’t change the flavor.

Serve over rice.