Heat a large pot or pan over low heat to begin the cooking process gently.

Drop both sticks of butter into your hot pot and allow them to melt completely. Raise the heat to medium, then add the chopped yellow onions, celery, both bell peppers, most of the green onions! Seasoning, seasoning salt, and cayenne pepper. Cook this aromatic mixture for about 20 minutes, stirring occasionally.

Add the chopped garlic to the vegetable mixture and continue cooking, stirring occasionally, for another 10 minutes to develop deep flavors.

Push all the vegetables to one side of the pot. Add the flour to the cleared space and blend it into the butter until smooth. Once the flour is mixed in well, stir everything together and cook until you start to see the mixture turn a rich brown color, 30 to 40 minutes. Watch carefully to prevent burning—if the heat seems too high, lower it immediately.

With about 3 minutes left of the roux cooking time, add a little bit of the hot water to the pot and stir until it forms a creamy mixture.

Add the crawfish tails and the remaining hot water to the pot, blending everything evenly. Raise the heat until you see a slight boil, then cover the pot and lower to a simmer. Cook for 15 to 20 minutes to allow flavors to meld.

If you prefer a thinner sauce, add a little more water. Taste and adjust seasoning if needed. Serve the etouffee over hot cooked rice and garnish with chopped green onions. Enjoy dat!