Crawfish Étouffée

Steps

1. Heat a hot pan over medium heat and melt the butter.
2. Add the yellow onions, green bell pepper, red bell pepper, celery, and green onions to the melted butter. Sauté for about 30 minutes.
3. After 20 minutes of sautéing, add the chopped garlic to the vegetables and cook briefly.
4. Season the vegetables with Cajun or Creole seasoning, cayenne pepper, and salt. Stir well.
5. Set the cooked vegetables to one side of the pan. Add all-purpose flour into the melted butter/vegetable mixture and blend until a creamy roux forms.
6. Cook the roux for another 30 minutes, stirring frequently to prevent burning.
7. While the roux cooks, heat two cups of water in a microwave.
8. After 30 minutes of cooking the roux, add some hot water from the microwave into the pan and blend until well combined.
9. Add two pounds of Louisiana crawfish (frozen or fresh) to the mixture. Stir gently.
10. Pour in the remaining hot water. Raise the heat slightly to achieve a slight boil.
11. Cover the pan, reduce the heat to low, and let it simmer for about 20 minutes. Stir every five minutes to prevent sticking.