Name: Crawfish & Shrimp Etouffee
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
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)

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.