Crawfish & Shrimp Etouffee

Ingredients

• 1 cup unsalted butter
• 1 cup flour
• 4 cups diced yellow onions
• 2 cups diced celery
• 2 cups diced bell peppers (assorted colors)
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon minced garlic
• 1 1/2 cups water
• 1/2 cup dry sherry
• 1 tablespoon creole seasoning
• 3 bay leaves
• 1 (10 ounce) can Rotel tomatoes (drained)
• 1/2 cup chopped parsley
• 1/2 cup chopped green onion
• 1 teaspoon fresh thyme, chopped
• 2 lbs shrimp, peeled & deveined
• 1 lb crawfish tail
• 8 cups steamed cooked white rice (I prefer long grain)

Directions

1. 1

   In a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.

2. 2

   Add the onions, celery, bell pepper, bay leaves, salt, and cayenne & white peppers. Cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.

3. 3

   Add the garlic & thyme and stir well for about a minute or so.

4. 4

   Add about 3/4 of the water and sherry & stir well.

5. 5

   When the mixture comes to a boil add the rest of the water if needed. You want mixture to nearly coat a spoon.

6. 6

   Add rotel, parsley, green onions & creole seasoning, simmer about 6 minutes until mixture thickens. Add shrimp & crawfish and simmer until seafood is done, until Shrimp curl & turn pink.

7. 7

   Discard bay leaves & serve over steamed rice, garnish with parsley and green onions.