Directions

1. In a large pot, melt butter over medium heat and whisk in flour to make a roux, stirring continuously until deep golden brown, about 15-20 minutes.
2. Add onions, celery, bell pepper, and garlic to the roux and cook until vegetables are soft.
3. Slowly whisk in seafood stock, stirring to combine and avoiding lumps.
4. Simmer sauce for 10-15 minutes to thicken.
5. Add crawfish tails, Cajun seasoning, paprika, cayenne, salt, and pepper.
6. Cook for 10-15 minutes until crawfish are heated through and sauce thickened.
7. Stir in sliced green onions just before serving.