Prep

• Dice the celery, onion, and bell pepper into evenly sized pieces.
• Mince the garlic.
• Heat the stock until warm but not boiling.
• Prepare the rice according to package directions and keep warm until ready to serve.

Cook

• Place a large heavy skillet or Dutch oven over medium heat and melt the butter.
• Whisk the flour into the butter until no dry spots remain.
• Continue cooking, whisking constantly, until the roux develops a light golden color and a nutty aroma.
• Stir in the celery, onion, and bell pepper. Cook until the vegetables are softened, about 5 to 7 minutes.
• Add the Cajun seasoning, seafood seasoning, and garlic. Stir for about 30 seconds until fragrant.
• Slowly whisk in the warm stock, adding a little at a time until the sauce is smooth.
• Bring the mixture to a gentle simmer and cook until it begins to thicken.

Assemble

• Fold the crawfish tail meat into the sauce.
• Stir in the heavy cream and lemon juice.
• Reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the crawfish is heated through and the sauce is rich and creamy.
• Taste and adjust seasoning if needed.
• Spoon the étouffée over hot cooked rice.
• Sprinkle with chopped parsley and serve with garlic bread.

Slow Cooker Instructions (Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker)

• Select Sauté on Medium and melt the butter.
• Whisk in the flour and cook, stirring constantly, until the roux turns light golden brown.
• Add the celery, onion, and bell pepper. Cook until softened.
• Stir in the garlic and seasonings and cook for about 30 seconds.
• Gradually whisk in the warmed stock until smooth.
• Press Cancel, then select Slow Cook on Low.
• Cover and cook for 2 hours.
• Stir in the crawfish, heavy cream, and lemon juice.
• Continue cooking on Low for 20 to 30 minutes, just until the crawfish is heated through.
• Serve over hot rice with parsley and garlic bread.