Darwell's crawfish etouffee

1) Saute the celery in butter on a low to medium heat until the celery becomes tender. Add the onion, pepper, spices and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables.

2) Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and double cream a little at a time, until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 mins.

3) Serve over rice and/or with sticks of French bread and garnish with the parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.