Crawfish Etouffée. One of my favorite South Louisiana comfort foods! 🦞 Ingredients: * 2 lbs Louisiana crawfish tails * 2 sticks butter * ½ cup all-purpose flour * 1 large onion, diced * 1 large bell pepper, diced * 1 stalk celery, diced * 4–5 cloves garlic, minced * 32 oz unsalted seafood or vegetable stock * Britscookin Cajun Seasoning (adjust to taste) * 1 tsp Britscookin Garlic & Herb Seasoning * 1 tsp Better Than Bouillon Lobster Base (optional) * Black pepper and cayenne, to taste * A bunch of green onions, chopped * Cooked white rice, for serving Directions: 1. Melt two sticks of butter in a Dutch oven over medium heat. Add your Cajun trinity (onion, bell pepper, and celery) along with 1 tsp Cajun seasoning. Let those veggies cook down for about 15–20 minutes until they’re nice and soft. 2. Push the veggies to the side of the pot and gradually whisk in your flour. Once incorporated, stir everything together and add your minced garlic. Let this cook for another 15–20 minutes, stirring often, until your roux starts turning a pretty peanut butter color. Keep an eye on your heat because you don’t want that flour sticking or burning! 3. Pour in your seafood or veggie stock and season with more Cajun seasoning, 1 tsp Garlic & Herb, lobster base, black pepper, and cayenne to taste. Give everything a good stir, bring it to a boil, and let it cook for about 5 minutes before lowering the heat to a simmer. 4. Add your Louisiana crawfish tails and let everything simmer for another 5–10 minutes. Crawfish are already cooked, so you really just want them to heat through and soak up all that good flavor! 5. Turn off the heat, stir in a good handful of chopped green onions, and serve over white rice! We love ours with a side of corn maque choux and potato salad. #crawfishetoufee - @britscookin