Crawfish & Shrimp Etouffee

A very rich hearty meal, I cook it occasionally for our supper club. Everyone really likes it. A lot of ingredients but really pretty easy to make. The roux either makes or breaks it.

• Ready In: 1 hr 20 mins
• Serves: 8-10

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. 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 & white 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.