Features double the standard amount of garlic sautéed in the holy trinity for aromatic depth.
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Melt the butter in a heavy skillet or Dutch oven over medium heat.
Whisk in the flour and cook, stirring constantly for about 5-8 minutes until the roux is the color of peanut butter.
Add the diced onion, bell pepper, and celery to the roux and sauté until the vegetables are soft, about 5 minutes.
Stir in the minced garlic and cook for 2 minutes until very fragrant, being careful not to burn it.
Slowly whisk in the seafood stock and Cajun seasoning, bringing the mixture to a gentle simmer until thickened.
Fold in the crawfish tails and Worcestershire sauce, then simmer on low for 10 minutes to develop the flavors.
Stir in the green onions and adjust salt or spice levels to your preference.
Serve the etouffee hot over scoops of steamed white rice.
