Crawfish Étouffée

Into a Dutch oven, melt butter. Add holy trinity (onion, bell pepper, celery) and 1 tsp Britscookin Cajun seasoning. Cook for 15-20 minutes. Push veggies to the side of the pot and whisk in flour as best as you can. Once incorporated, stir everything together and add garlic (if not already part of the seasoning). Cook for 20 more minutes, your roux should start to turn to a peanut butter color. Be sure to stir often, do not let the roux stick. Lower heat if needed. Add stock and season again with 1-3 tsp Britscookin Cajun seasoning, 1 tsp Britscookin garlic and herb, and 1 tsp lobster base. Bring to a boil, allow to boil for 5 minutes then reduce to a simmer. Add crawfish tails, simmer for 5-10 more minutes then cut heat. Add in your green onions and mix. Serve on white rice. We love serving this with corn macque choux and potato salad!