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Add the salt, pepper, Old Bay and Cajun seasoning. Simmer for 5-10 minutes. Serve over rice. . 1/2 cup all purpose flour In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat. Look no more! Cover the pan, remove from heat, and let stand for 15 minutes. Straight from New Orleans, this fabulous Cajun/Creole main dish is simple and delicious. Add the green onions and season with salt, pepper, and Cajun seasoning. 1 stick butter Simmer for 4 to 5 minutes. Tender Louisiana crawfish is simmered with onion, green pepper, and garlic in a light roux making this a delicious healthy Crawfish Etouffee recipe. 1 bunch green onions, thinly sliced When ready to serve add crawfish tails to sauce and bring to a low boil. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. If you do not have access to crawfish tails you can substitute the 1 lb. 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