2 cups onions - coarsely chopped

1 cup celery - chopped

1 medium green bell pepper - chopped

1 medium red bell pepper - chopped

4 cloves garlic - minced

1 cup vegetable oil

3/4 cup flour

1 1/2 tablespoons Cajun's Choice Creole Seasoning in all

1/2 teaspoon dried basil

1 teaspoon thyme

2 1/2 cups seafood stock

1 cup white vermouth

1/2 stick unsalted butter – halved

2 cups green onions - chopped

4 teaspoons worcestershire sauce

2 tablespoons cornstarch - mixed w/cold water

Mix Creole seasoning, basil and thyme in a small bowl. Have vegetables chopped and set aside before starting roux. Make roux by heating oil over med-high heat and adding flour. Stir constantly until roux is a nut-brown color. (Do not allow roux to burn. If roux burns, start over and make new roux. A burnt roux will add bitter taste to the entire dish.)

Immediately add onions, celery, peppers, garlic, butter and 1/2 of seasoning mixture. Stir constantly and cook for about 10 to 15 minutes.In a 4 cup glass measuring cup or bowl, microwave stock and white wine to boil. Let sit for 5 minutesAdd stock/wine mixture to roux/vegetable mixture. Simmer for 15 minutes.Add crawfish tails, worcestershire sauce, balance of seasoning, green onions and cook slowly for 30 minutes.If texture needs thickening, in a small bowl mix cornstarch with cold water then add to etouffee to reach desired consistency.