Begin by finely chopping the onions, celery, red and green bell peppers, and green onions. Heat a large pan over medium-low heat and melt the two sticks of butter in the pan. Once melted, add your chopped vegetables to the pot and stir.

Turn the heat to medium and add your Cajun seasoning, cayenne pepper, and salt. Let the vegetables sauté for about 20 minutes. While the veggies are cooking, finely chop the garlic cloves. After the 20 minutes have passed, add the garlic and sauté for another 10 minutes.

Once the vegetables have softened, push them to one side of the pot. Add ⅓ cup of flour to the melted butter and mix until the flour is completely incorporated, forming a smooth roux. Continue cooking for another 30 minutes, stirring frequently to avoid burning. Adjust the heat as necessary.

While the roux is cooking, prepare some rice in a separate pot. When there are about 3 minutes left in the roux cooking time, start heating 2 cups of water in the microwave until it’s hot but not boiling. Slowly pour the hot water into the pan with the roux, stirring continuously until the mixture has a creamy texture.

Once your roux has reached a creamy consistency, add the crawfish tails and mix thoroughly. Turn up the heat until you see a slight boil, then reduce to a simmer.

Cover the pot and let the etouffee simmer for another 15 to 20 minutes. After this time, taste the dish and adjust the seasoning if necessary. If you prefer more spice, you can add more Cajun seasoning or cayenne pepper to suit your taste.

Once the crawfish etouffee has finished simmering, allow it to cool for a few minutes. Serve it over a bed of warm rice and enjoy with friends or family.