Crawfish and Shrimp Etouffe
1/3 cup vegetable oil
1/4 cup all-purpose flour
2-3 tbsp butter, salted
1 green bell pepper, chopped
1 onion, chopped
3-4 bunch green onions
2 cloves garlic, minced
2 stalks celery chopped
2 fresh tomatoes, chopped
2 tbsp seafood seasoning
2-3 bay leaves
1 cup stock ( fish or chicken) I use chicken
1 pound crawfish tails
1 pound large shrimp, peeled and deveined
salt, pepper, garlic powder, and onion powder to taste
Heat the oil in a heavy skillet over medium heat.
Gradually stir in flour, and stir constantly with a whisk or fork until the mixture turns "peanut butter" brown or darker at least 15-20 minutes.
This is your "Roux".
If it burns discard and start over.
Saute in butter the white onions, green onions, garlic, bell pepper, and celery until soft.
Add the chopped tomatoes the last couple minutes.
Add the veggies to the roux mix.
Pour in the stock.
And season to taste with the seasonings and bay leaves.
Reduce heat to low and simmer for about 20 minutes, stirring occasionally.
Add the crawfish and the shrimp.
Cook for another 10 minutes or until the shrimp are opaque.
Serve over a bowl of rice with garlic bread and/or a side salad.