1. Start your white rice now. Rice takes 18 minutes and the etouffee takes 30 to 35 minutes. Time them so both finish together.

2. Melt 4 tablespoons unsalted butter in a heavy-bottomed skillet or Dutch oven over medium heat. When the butter foams, add 3 tablespoons flour all at once. Stir constantly for 3 to 4 minutes until the roux turns light peanut butter color and smells faintly nutty. Medium heat only. Never high heat.

3. Add diced onion, green bell pepper, and celery directly to the roux. Stir to coat and cook over medium heat for 5 to 7 minutes, stirring frequently, until onion is translucent. Add garlic in the last 60 seconds only. Cook until fragrant.

4. Add Cajun seasoning, cayenne, thyme, white pepper, and bay leaves. Stir and cook 60 seconds to bloom spices in the fat. Pour in stock in a thin steady stream while stirring constantly to prevent lumps. Bring to a gentle simmer and cook uncovered for 10 minutes until the sauce coats the back of a spoon.

5. Reduce heat to medium-low. Add crawfish tails along with all the fat from the package. Stir gently to combine. Cook 5 to 7 minutes only until crawfish are heated through and sauce tightens around them. Set a timer. Do not overcook.

6. Remove pan from heat completely. Add 2 tablespoons cold unsalted butter in small pieces and stir until fully emulsified into a glossy sauce. Stir in half the green onions and half the parsley. Remove and discard bay leaves.

7. Taste and adjust salt, cayenne, and hot sauce. Serve immediately over hot white rice. Garnish with remaining green onions and parsley. Serve at once.