Preparation Steps

• Heat the olive oil in a large pot over medium heat. Add the onion, celery, and bell pepper, and sauté until they are soft and translucent, about 5-7 minutes.
• Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
• Sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
• Gradually whisk in the seafood stock, ensuring there are no lumps, and bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until it slightly thickens.
• Add the crawfish tails, heavy cream, cajun seasoning, and black pepper to the pot. Simmer for another 15-20 minutes until the flavors meld together.
• Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions and chopped parsley.