Authentic Cajun Crawfish Étouffée

Crawfish Étouffée is, to me, one of the big 4 cajun dishes in New Orleans (joining gumbo, jambalaya, and red beans and rice). It combines the special flavors of our famous crawfish boils with our standard cajun dishes, and it's one of the quickest dishes to throw together.
Ingredients:
-1 stick butter
-5 tbsp flour
-1 yellow onion
-2 ribs celery
-1 green bell pepper
-3 green onions
-6 cloves garlic
-2 tsp cajun seasoning
-Louisiana hot sauce, cayenne, and salt to taste
-2 cups chicken stock (or bouillon + water)
-1lb Crawfish tails (fresh or frozen)
-Parsley to garnish
Products I use:
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-Tojiro Chef's Knife: amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: amzn.to/3fH6YHz
-10" Cast Iron: amzn.to/3Ks9f7o
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-Duxtop Induction Burner: amzn.to/3nBvyh9
-Garlic Press: amzn.to/3qFKyN0
-Potato Ricer: amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: amzn.to/3nFQjIO
-Instant Read Thermometer: amzn.to/32D84kK
-Candy/Frying Thermometer: amzn.to/3qHlzJb
-Microplane zester: amzn.to/3KBBAHV
-Vacuum sealer: amzn.to/3Y5sLxZ

[@familiabartolome9725]

facts 🗣️ new orleans is unparalleled in the states

[@aubreycooper1537]

make new orleans stuffed bell peppers, and catfish atchafalaya