Shrimp & Crawfish Étouffée

Heat oil over high heat in a heavy bottomed or cast-iron skillet until it begins to smoke. Whisk/stir in flour until fully combined. Reduce heat to medium and stir constantly until roux is the color of peanut butter.

Turn off heat and stir in the holy trinity (onions, bell peppers, celery) and seasonings and allow to cook for about 5 minutes.

In a separate deep, heavy bottomed pot, bring 2 cups of stock to a boil and whisk the roux into the stock until thoroughly dissolved.

Reduce heat to medium-low and cook until flour taste is gone. Continue stirring occasionally and season to taste. Remove from heat and set aside.

In your original skillet (cleaned out), melt 1 stick of butter over medium heat. Stir in the crawfish, shrimp, and green onion, and sauté for about 1 minute, or until shrimp turn pink. Add in the remaining stick of butter and remaining cup of stock and stir until butter is melted.

Pour buttery seafood mixture into the stock pot and whisk to combine. Increase heat to high until étouffée is boiling, then reduce to a simmer, stirring occasionally. Reduce heat to low and cover for 30 minutes, stirring occasionally and continuing to season to taste. While étouffée is simmering, cook rice per package instructions.

To serve, add ½ cup of rice to a plate or bowl, topped with the étouffée and chopped parsley garnish.