Crayfish Etouffee

Springtime heralds the return of fresh crayfish and even though we live quite far from the Gulf Coast, we manage to get some excellent crayfish right here.  This is one of my favorite ways to have it prepared.

1/4 pound (1 stick) unsalted butter 2 cups yellow onions, chopped 1 cup green bell peppers, chopped 1/2 cup celery, chopped 1/4 c. flour  2-3 c. stock (depending on how thin you like the etouffee to be) 2 pounds peeled crawfish tails Salt and cayenne to taste 2 tablespoon green onions, chopped 1 tablespoon fresh parsley leaves, chopped

Method: 

Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes.Add flour, stir until it browns a little.  Add the crayfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes. Add thestock; reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes.
Season with salt and cayenne.
Remove from the heat. Add the green onions and parsley. Serve in bowls over rice.