Louisiana's Best Crawfish Etouffee | Just A Pinch Recipes

Ingredients

• 1 stick(s) butter
• 2 large onions, diced
• 2 stick(s) celery, chopped small
• 2 tablespoon(s) garlic, minced
• 1 1/2 bunch(es) green onions, sliced (reserve some for garnish)
• 1/2 - 1 - bell pepper, diced
• 5 tablespoon(s) all-purpose flour
• 32 ounce(s) shrimp or chicken stock, or water
• 4 - chicken bouillon cubes (only if using water instead of stock)
• 1 pound(s) Louisiana crawfish tails and fat (do not use Chinese)
• 1/2 bunch(es) parsley, chopped
• 1/2 teaspoon(s) cayenne pepper
• - salt & black pepper, to taste
• - tabasco or LA hot sauce (optional)