Darwell's crawfish etouffee Recipe | Food Network UK

Ingredients

• 1 bunch celery, medium diced
• 115g unsalted butter
• 1/2 large onion, medium diced
• 2 red bell peppers, medium diced
• 2 tbsp Creole seasoning
• 1 tbsp seafood seasoning
• 10g minced garlic
• 70g plain flour
• 950ml crawfish stock
• 240ml double cream
• 900g freshly picked, steamed crawfish tail meat
• Steamed rice and/or French bread, for serving
• 5g freshly chopped parsley leaves, for garnish