A flavorful and hearty Cajun dish featuring crawfish tails in a rich and savory sauce, perfect for a comforting meal.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion, celery, and bell pepper to the skillet and sauté until softened and golden.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the crawfish tails and bay leaves, cooking until the crawfish release some liquid.
If using frozen crawfish, ensure they are fully thawed and drained.
Mix the flour with water until smooth, then pour into the skillet. Stir until the mixture thickens.
Whisk the flour and water thoroughly to avoid lumps.
Season with salt and cayenne to taste, then add the parsley and green onions. Cook for an additional 2 minutes.
Taste and adjust the seasoning as needed.
Remove the bay leaves and serve the dish over cooked rice.
Garnish with extra parsley for a fresh touch.
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