Method

• • Cook the Fries: Prepare the French fries according to the package directions (if using frozen) or your preferred method for making fresh fries. If frying fresh fries, heat about 2 inches of vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the potato strips in batches until golden brown and crispy. Drain on paper towels and season with salt. Keep warm.
    
    
  • Make the Roux: While the fries are cooking, melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour, a little at a time, until a smooth roux forms. Continue to cook the roux, stirring constantly, for 10-15 minutes, or until it turns a light brown color (like peanut butter). Be careful not to burn it.
    
    
  • Sauté the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
    
    
  • Add Garlic and Spices: Stir in the minced garlic, Creole seasoning, cayenne pepper, thyme, and white pepper. Cook for 1 minute more, until fragrant.
    
    
  • Deglaze and Simmer: Gradually whisk in the seafood stock (or chicken broth), scraping up any browned bits from the bottom of the pot. Stir in the undrained diced tomatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
    
    
  • Add Crawfish and Herbs: Stir in the cooked crawfish tails, chopped green onions, and fresh parsley. Cook for another 5-10 minutes, or until the crawfish is heated through. Taste and adjust seasoning with salt as needed.
    
    
  • Assemble and Serve: Divide the hot French fries among plates or bowls. Spoon a generous amount of the crawfish étouffée over the fries. Serve immediately.