From the TD Cookbook:
2 lb crawfish tails (fresh or frozen)
Crawfish fat
3/4 cup seafood stock or water
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 Tbs chopped fresh parsley
2 Tbs chopped green onion tops
Salt, black pepper, and red pepper to taste
1 Tbs cornstarch
Procedure
1 Season the crawfish tails and set aside.
2 In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
3 Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
4 Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
5 Then remove from heat cover and let rest for 5 minutes.
6 Serve over rice with a green salad and French bread

My Aunt's Cheat Recipe:
(super easy recipie)

2-3 Heaping Tablespoons of Roux
1 large white onion
1 bell pepper
2 stalks of celery
1-2 tbsp garlic (fresh or minced)
2 tsp black pepper
2 tsp hot sauce (crystal or Louisiana)
2 chicken bouill cubes
3 cups of water
1 tsp paprika
1 small can of tomato paste
2 tbs Tony’s Seasoning
½ stick of butter
2 lbs of Louisiana Crawfish

Melt butter and roux – slowly adding a cup of water and thickening. Saute the trinity (onion, bell pepper, celery) and garlic. Simmer until limp…..add roux to vegetables. Simmer 2-3 minutes…….add rest of ingrediants and simmer for 1 hour. Add 2 lbs of crawfish or shrimp…..cook for 10-15 minutes. Can add water or flour while cooking…if you want to make it thinner or thicker. I usually add 1 lb of sausage, too…..most people don’t have sausage in their ettoufee…but I do.

Etouffee "Scratch"
From scratch – good stuff

2 tbs butter
2 tbs flour
¾ cup chopped onion
½ cup chopped celery
1/3 cup chopped green onions
1 cup butter
¼ cup chopped parsley
1 tbs paprika
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp black pepper
3 tbs chicken bouill
4 cups water
3 lbs of crawfish tails
2 tbs chopped parsley/green onion tops

Melt 2 tbs of butter in a small skillet. Stir in flour. Cook over medium heat until brown….to form a roux, stiring constantly; set aside. Sauté the onion, celery, green onions in 1 cup of butter until soft and tender. Add parsley, paprika, cayenne, garlic powder, black pepper, and bouillon…mix well. Cook for 2 minutes. Add water and bring to a boil. Stir in the roux. Cook until thickened, stirring occasionally. Add the crawfish. Cook until the crawfish are tender. Stir in 2 tablespoons of parsley and green onion tops. Serve over rice. This recipie should yield 12 servings or so.

Feel free to replace your homemade roux with Richards or Savoy’s Dark Roux. Again….I use sausage in my etouffee…some folks will kill ya for that.

Lifted from Cajunate's Post:
Crawfish Etouffe'
2 pounds cleaned crawfish tails
1/2 pound butter
2 cups onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
½ cup red bell pepper, chopped
1 large tomato, diced
8 toes garlic, diced
4 bay leaves
1 cup tomato sauce
1 1/2 cups flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
2 cups white rice, steamed
METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of hot sauce.

Who has a good one? I have some tails...gonna make one tonight. Have not used all of the above, but I found all of them saved on my computer. I have made my aunts cheat recipie and have one from Antoine's Cookbook circa 1976 that I like. Interested in trying a new one tho.