Step 1 – Heat the olive oil and 1 Tablespoon of butterin a pot over high heat. Add the onions, celery, and bell peppers. Cook, stirring occasionally, until the onions begin to brown.
Step 2 – Reduce heat to low. Add the garlic, salt, sweet basil, thyme, cayenne, and black pepper. Cook, stirring occasionally, for 1-2 minutes.
Step 3 – Add the green onions and crawfish tails. Cook, stirring occasionally, for 2-3 minutes.
Step 4 – Add the Blue Runner® Creole Etouffée Base. Turn heat to high and bring the mixture to a boil. Reduce heat to low and simmer for 2-3 minutes. Add the 2 Tablespoons of butter and cook just until the butter melts into the sauce. Serve with cooked Chef Frank’s Perfect Rice.