Cooking Crawfish Etouffee in my magnalite while watching Ryan Hall with tornado warnings in Texas

Making Crawfish Etouffee
Darwell’s Cafe Long Beach, MS Crawfish Etouffee Recipe as seen on triple D.
1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves
Not exact directions but what I did
Sauté veggies in butter until tender, add garlic and cook for 30 seconds. Add flour and cook until slightly brown. Add crawfish ( I used a lobster base ), heavy cream, and seasonings. Add in crawfish. Stir until combined and simmer for 15 minutes.
#redbarncookin #crawfishetouffee #countrycooking #magnalitecooking #cajuncooking