Crawfish & Shrimp Etouffee

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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 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 rice (i prefer long grain)

Recipe

• 1 in a large pot or dutch oven with the butter & flour over medium heat make a medium brown roux.
• 2 add the onions, celery, bell pepper, bay leaves, salt, and cayenne & peppers. cook, stirring over medium high heat until onions, bell peppers & celery are soft, about 7 to 8 minutes.
• 3 add the garlic & thyme and stir well for about a minute or so.
• 4 add about 3/4 of the water and sherry & stir well.
• 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 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 discard bay leaves & serve over steamed rice, garnish with parsley and green onions.