2 tablespoons Crystal Hot Sauce, plus more for serving
2 bay leaves
1 cup seafood stock
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
4 cups hot cooked white rice, for serving
Hot sauce, for serving
Melt the butter in a large skillet over medium-high heat until foaming. Whisk in the flour one tablespoon at a time. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
Add the onions and sauté until translucent, about 2 minutes. Stir in the celery and bell peppers and cook for 2 minutes, until slightly softened.
Add the crawfish, hot sauce and bay leaves. Reduce heat to medium. Stirring occasionally, cook until the crawfish begin to throw off a little liquid, about 10 to 12 minutes.
Add the seafood stock to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
Remove the bay leaves.
Serve with steamed rice, and hot sauce on the table for seasoning.