Crawfish Etouffee Make a roux of 1 stick of butter and 2/3C flour. Cook to a nice color like that of peanut butter. Add in your Cajun Holy Trinity, 1-1/2C finely diced onion, 1C finely diced Green bell pepper, 1/2C finely diced celery and cook till veggies start to soften. Add in 2C chicken stock, 1T minced garlic, 1-1/2C chopped tomatoes. I used a mix a Cajun spices to get a nice spicy flavor suitable for my palate. Bring it to a slow boil and then lower to simmering, if it is too thick add more stock, broth or water to thin it. Add in crawfish and cook for another 10 minutes. Serve over white rice.