Creamy Crawfish Etouffee

• 1 stick Unsalted Butter
• 1 cup Celery, Diced
• 1 whole Bell Pepper, Seeded And Diced
• 1 whole Onion, Diced
• 1 Tablespoon Creole Seasoning (used: Tony Chachere's)
• 2 teaspoons Seafood Seasoning (used: Old Bay)
• 1 Tablespoon Minced Garlic
• 1/2 cups All-purpose Flour
• 4 cups Crawfish Stock, Chicken Broth Or Water
• 2 pounds Crawfish Tail Meat
• 1 cup Heavy Cream
• 1 Tablespoon Fresh Lemon Juice
• 6 cups Cooked Long Grain White Rice
• 1 loaf French Bread Or Garlic Bread, For Serving
• 1 Tablespoon Freshly Chopped Parsley Leaves, For Garnish

1. Saute the celery, bell pepper, and onion in the butter on medium heat until the vegetables become tender. Add the spices and garlic. Saute to combine, and then blend in the flour to form a roux around the vegetables, over medium-high heat. Cook thoroughly until the roux starts to brown slightly. Add the broth/stock a little at a time, stirring to bring all the ingredients together to form a thickened stew mixture. Stir in the crawfish tail meat, and then the cream. Simmer on low heat for about 15 minutes.
2. Serve over rice and garnish with parsley and lemon juice. It's great with a nice crusty bread, to sop up the sauce!
3. Yields: 6 servings

butter, celery, bell pepper, onion, creole seasoning, garlic, allpurpose, crawfish, crawfish, heavy cream, lemon juice, bread, freshly chopped parsley

Taken from tastykitchen.com/recipes/soups/creamy-crawfish-etouffee/ (may not work)