Crawfish Étouffée à la Breaux Bridge

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 2 cups seafood or chicken stock
• 2 pounds Louisiana crawfish tails (with fat, if available)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Hot sauce to taste Steamed Cahokia rice for serving

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