Cajun Crawfish Étouffée

Dice the onion, bell peppers, and celery to create the 'holy trinity'.

In a large Dutch oven or heavy-bottomed pot over medium heat, melt the two sticks of butter.

Add the diced vegetables to the melted butter and sauté for about 20 minutes, until they become tender.

Season the vegetables with Cajun seasoning.

Push the cooked vegetables to one side of the pot. Add the flour to the other side and whisk it into the butter to form a roux.

Once the flour is incorporated, stir everything together.

Add the minced garlic and continue to cook, stirring occasionally, for about 20 minutes until the roux darkens to a peanut butter color.

Slowly pour in the seafood or vegetable stock while stirring constantly to prevent lumps.

Season the mixture to taste with more Cajun seasoning, garlic and herb blend, and the lobster base. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Add the crawfish tails to the pot and stir them in.

Cook for another 5 minutes to heat the crawfish through.

Stir in the sliced green onions.

Serve the étouffée hot over a bed of cooked white rice.