A high-heat version featuring extra cayenne pepper and hot sauce for those who love a burn.
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Melt the butter in a large heavy skillet or dutch oven over medium heat.
Whisk in the flour slowly to create a roux, stirring constantly for about 10 minutes until it reaches a peanut butter color.
Add the onion, bell pepper, and celery to the roux and sauté until the vegetables are soft, about 5-7 minutes.
Stir in the minced garlic, cayenne pepper, and Cajun seasoning, cooking for 1 minute until fragrant.
Slowly pour in the seafood stock and hot sauce, whisking continually to avoid lumps, and bring to a gentle simmer.
Reduce heat to low and fold in the crawfish tails and their fat; simmer for 10-12 minutes until the sauce thickens.
Taste the sauce and add more hot sauce if the heat level isn't high enough for your preference.
Garnish with sliced green onions and serve immediately over a large mound of steamed white rice.
