3 teaspoons Creole Seasoning (Zatarain's brand, or see our 'Creole Seasoning' recipe)
Optional garnish: sprinkle finely chopped green onions and flat leaf Italian parsley
Add the seasonings and ¿holy trinity¿ to the roux.
In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes.
Now, add crawfish, then cook 10 more minutes.
Serve over rice