Step 5:
Add crawfish, green onion and a little chardonnay. I used 1/2-3/4c of chardonnay, and it was a little much but still tasted great. You can also throw some 'gator in there at this point (I did), but that's up to you. Simmer until the crawfish takes on the color of the etouffee somewhat. Blend in food processor until the etoufee has a nice creamy consistancy.