Chop the vegetables

• Chop the onions, bell pepper and celery.
• Mince the garlic.

Make the roux

• Melt the butter in a large pot over medium heat.
• Slowly whisk in the flour.
• Keep stirring until the roux reaches a peanut-butter color, not too dark.

Add the vegetables

• Add the onions, bell pepper and celery to the roux.
• Stir well and let the vegetables sweat until softened.

Add the garlic

• Stir in the garlic.
• Cook, stirring occasionally.

Add the stock and seasonings

• Slowly pour in the seafood stock, stirring constantly to avoid lumps.
• Season with garlic powder, onion powder, Cajun seasoning, salt and pepper.

Simmer the gravy

• Bring to a gentle simmer.
• Cook until the gravy thickens and the flavors come together.

Add the crawfish

• Stir in the crawfish tails and green onions.
• Cook, without overcooking so the crawfish stay tender.

Serve

• Spoon the étouffée over hot white rice.
• Serve with corn or potato salad on the side.